Jambalaya

• 1/4 lb. bacon, cut in 1-inch pieces
• 1/2 c. chopped onion
• 1 medium size green pepper
• 1 c. raw rice
• 1 tsp. chopped garlic
• 1 (1 lb. 3 oz.) can whole pack tomatoes, drained and sliced
• 1/2 tsp. thyme
• 1 tsp. salt and pepper to taste
• 1 1/2 c. chicken stock
• 1/2 lb. cooked ham, cut into 2-inch strips
• 1 lb. medium size raw shrimp, deveined and shelled
• 1 Tbsp. parsley

1. Preheat oven to 350u0b0.
2. Use 3 or 4-quart casserole dish.
3. Fry bacon over moderate heat until it is free of its fat and is brown but not crisp.
4. Drain and set aside on a paper towel.
5. Add onion to the bacon fat and cook for 8 to 10 minutes until they are transparent but not brown.
6. Mix in green pepper and cook for another 3 to 4 minutes.
7. Add in rice and stir the rice until the grains become opaque and milky.
8. Then add garlic, tomatoes, bacon, thyme, salt and pepper.
9. Stir thoroughly.
10. Pour in chicken stock and bring to a boil.
11. Add ham and stir.
12. Cover and place on lower third of oven.
13. Cook for 10 minutes and add the shrimp (push shrimp through the rice).
14. Cook again until stock is absorbed and rice is tender.
15. If at any time it appears dry, add a tablespoon of stock to it.
16. Garnish with parsley.

bacon, onion, green pepper, rice, garlic, pack tomatoes, thyme, salt, chicken stock, ham, shrimp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394962 (may not work)