Shrimp Jambalaya

• 12 oz. shrimp, shelled and deveined
• 1 Tbsp. vegetable oil
• 2 cloves garlic, minced
• water
• 1 (14 oz.) can chicken broth
• 1 (14 1/2 oz.) can stewed tomatoes
• 1/4 tsp. salt
• 1/2 tsp. liquid red pepper
• 2 green onions, chopped
• 1/2 tsp. dried leaf thyme, crushed
• 1/4 tsp. pepper
• 1 (10 oz.) pkg. frozen cut okra
• 2 c. instant white rice
• 2 oz. boiled ham, chopped
• 2 tsp. lemon juice

1. Saute shrimp in oil in large nonstick skillet over medium heat until opaque.
2. Remove; set aside.
3. Add garlic to skillet.
4. Saute 30 seconds.
5. Add enough water to broth to make 2 cups.
6. Add tomatoes, broth mixture, salt, thyme and pepper to skillet.
7. Bring to boil. Add okra.
8. Lower heat, cover and simmer 10 minutes or until okra is tender.
9. Remove from heat; stir in rice, ham, shrimp, lemon juice and red pepper.
10. Cover; let stand 5 minutes.
11. Sprinkle green onions on top.
12. Serves 4.

shrimp, vegetable oil, garlic, water, chicken broth, tomatoes, salt, liquid red pepper, green onions, dried leaf thyme, pepper, okra, instant white rice, boiled ham, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530647 (may not work)