Elsner's Jambalaya

• 1 lb (.5 kg) bacon (not maple)
• 1 large onion, chopped
• 1 larger green pepper, chopped
• 2 large cans whole tomatoes
• 1/4 tsp (1 ml). cayenne
• 1/4 tsp (1 ml). nutmeg
• 1/4 tsp (1 ml). ground cloves
• 1-1/2 lbs (.7 kg). chicken drumettes
• 1 lb (.5 kg). shrimp
• 4 or more servings cooked long grain white rice

1. Cut bacon into small pieces and brown in a pan.
2. Reserve grease and set bacon aside.
3. Saute chopped onion and green pepper in grease until soft.
4. Add canned tomatoes and spices.
5. Add chicken and stew on low for 1 hour (you'll know it's ready when little beads of oil form at top of pot).
6. Add peeled and deveined shrimp cook for 3 to 5 minutes.
7. Serve over rice.

bacon, onion, green pepper, tomatoes, cayenne, nutmeg, ground cloves, chicken drumettes, shrimp, long grain white rice

Taken from online-cookbook.com/goto/cook/rpage/0017E0 (may not work)