Shrimp Jambalaya

• 3 Tbsp. margarine
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 c. chopped celery
• 1 1/2 c. chopped ham (I dice mine)
• 2 cloves garlic, minced
• 2 c. chicken broth
• 1 c. water
• 3 large tomatoes, chopped
• 1/4 c. chopped parsley
• 3 sliced Italian sausages
• 1/2 tsp. salt
• 1 bay leaf
• 1/4 tsp. black pepper
• 1/4 tsp. thyme
• 1/8 tsp. cayenne pepper
• 1 c. raw rice
• 1/2 lb. tiny shrimp

1. Saute all vegetables, but tomatoes, in margarine.
2. Brown sliced sausages; drain well, then add it and the ham to vegetables.
3. Add chicken broth, water, tomatoes and seasonings. Bring to a boil and add rice.
4. Cover and simmer on low heat for 10 minutes.
5. Add shrimp and heat just enough for the shrimp to heat. Serve with a tossed salad and fresh French bread.
6. Serves 6 to 8.

margarine, onion, green pepper, celery, ham, garlic, chicken broth, water, tomatoes, parsley, italian sausages, salt, bay leaf, black pepper, thyme, cayenne pepper, rice, tiny shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447950 (may not work)