Jambalaya(Serves 4 To 6)

• 4 slices bacon, diced large
• 1 large onion, diced small
• 2 garlic cloves, smashed and chopped
• 4 tomatoes, peeled and chopped
• 1/2 tsp. fennel seed
• 1/2 tsp. thyme
• 1 c. cooked rice
• 1 c. chicken stock, heated
• 1/2 lb. cooked ham, cut in small pieces
• 3/4 lb. fresh shrimp, shelled and deveined
• 1 yellow pepper, cut in strips
• 1 green pepper, cut in strips
• few drops hot pepper sauce
• salt and pepper

1. Preheat oven to 350u0b0 (180u0b0 C).
2. Cook bacon in large pan over medium heat.
3. When cooked, remove bacon and set aside.
4. Add onion and garlic to hot pan.
5. Cook for 8 minutes over low heat, stirring occasionally.
6. Stir in tomatoes, fennel and thyme; cook 5 minutes. Add rice, chicken stock, ham and cooked bacon.
7. Mix well; bring to a boil.
8. Cover; cook for 15 minutes in oven.
9. Add shrimp and peppers to pan.
10. Mix and add hot pepper sauce.
11. Cover and return to oven.
12. Continue cooking 8 to 10 minutes.

bacon, onion, garlic, tomatoes, fennel seed, thyme, rice, chicken stock, ham, fresh shrimp, yellow pepper, green pepper, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696154 (may not work)