Creole Jambalaya

• 2 Tbsp. butter
• 1 lb. raw smoked ham, coarsely diced
• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 medium green pepper, cut up
• 2 (1 lb. 3 oz.) cans tomatoes (about 4 2/3 c.)
• 1 bay leaf, crushed
• 1/2 tsp. dried thyme or 1/2 tsp. chili powder
• 1/4 tsp. pepper
• 2 c. long grain rice
• 1 lb. fresh shrimp, cooked, shelled and cleaned

1. Melt the butter in a top of the stove in casserole or a Dutch oven.
2. Add ham, onions and garlic.
3. Cook until lightly browned. Add green pepper, tomatoes, meat broth or chicken bouillon, bay leaf, thyme and pepper.
4. Bring to a boil.
5. Gradually stir in rice. Cover and simmer for 30 minutes or until the rice is tender and liquid absorbed.
6. Add shrimp and more seasoning, if desired. Makes 6 servings.

butter, ham, onions, garlic, green pepper, tomatoes, bay leaf, thyme, pepper, long grain rice, fresh shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813559 (may not work)