Jambalaya

• 14 lb sliced bacon, cut in 1 inch pieces
• 12 cup onion, finely chopped
• 1 cup rice, uncooked
• 1 teaspoon garlic, finely chopped
• 16 ounces tomatoes, canned, diced
• 12 teaspoon thyme
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 12 cups chicken bouillon (1 1/2 - 2 cups)
• 12 lb smoked ham, cut in 2 inch by 1/2 inch strips
• 1 lb shrimp, medium sized, shelled and deveined
• 1 tablespoon parsley, finely chopped fresh

1. Preheat oven to 350 degrees.
2. In a heavy 3-4 quart casserole, fry the bacon over moderate heat until it has rendered its fat and is brown but not crisp.
3. Drain on paper towels and reserve.
4. Add the onions to the fat in the pan and cook them for 8-10 minutes, stirring occasionaly until they are transparent but not brown.
5. Mix in the green peppers if you are using them.
6. The green peppers will wilt slightly in about 3 minutes, at which point the rice should be stirred inches Turn the rice about in the hot fat over moderate heat until the grains become somewhat opaque and milky.
7. Then add the garlic, tomatoes, bacon, thyme, salt and pepper, stirring them together thoroughly.
8. Pour in the bouillon and bring it to a boil.
9. Add the ham and stir again.
10. Cover the casserole tightly and place it in the lower third of the oven.
11. After 10 minutes add the shrimp, pushing them down beneath the rice.
12. Continue to bake tightly covered for about 10 minutes longer or until all of the stock is absorbed and the rice is tender.
13. If at any point during this time the rice appears dry, add a few tablespoons more of bouilllon.
14. Serve directly from the casserole or mound the jambalaya on a large heated platter.
15. Garnish with the parsley.
16. I'm guessing on amount of time required.

bacon, onion, rice, garlic, tomatoes, thyme, salt, pepper, chicken bouillon, ham, shrimp, parsley

Taken from www.food.com/recipe/jambalaya-401210 (may not work)