Hot Jambalaya

• 1 to 2 lb. shelled cooked shrimp
• 1 lb. thin sliced smoked ring sausage
• 1 lb. cubed lean ham
• 1 c. chopped celery
• 1 c. chopped bell pepper
• 1 c. chopped onion
• 1/4 c. chopped green onion
• 1 (16 oz.) can diced tomatoes plus juice
• 1 can Ro-Tel plus juice
• 4 Tbsp. butter
• 2 1/2 c. uncooked rice
• 3 tsp. Creole season
• 2 tsp. minced garlic
• 2 3/4 c. chicken broth

1. Saute ham, sausage and vegetables in butter until soft.
2. Stir in stock, tomatoes, Ro-Tel and seasoning.
3. Bring to a boil and add rice.
4. Cook until rice has absorbed liquid, 40 minutes for whole grain rice or you may use Minute rice and reduce time.
5. Stir in steamed shelled shrimp.
6. Have the deli department of your grocery steam shrimp to save time.

shrimp, ring sausage, cubed lean ham, celery, bell pepper, onion, green onion, tomatoes, rotel, butter, rice, creole season, garlic, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852099 (may not work)