Dijon Jambalaya

• 2 Tbsp. olive oil
• 1 lb. cooked ham, cut into 1/2-inch pieces
• 1-1/2 cups chopped onions
• 1 medium green bell pepper, chopped Target 1 pkg For $2.99 thru 02/06
• 1 can (14-1/2 oz.) no-salt-added stewed tomatoes, undrained
• 1 can (14-1/2 oz.) no-salt-added beef broth
• 1 cup instant white rice, uncooked
• 3 Tbsp. GREY POUPON Dijon Mustard
• 2 tsp. LEA & PERRINS Worcestershire Sauce
• 2 tsp. minced garlic
• 1/2 tsp. dried thyme leaves
• 1 lb. medium shrimp, cleaned
• 1/4 tsp. black pepper

1. Heat oil in Dutch oven or large heavy saucepan on medium-high heat.
2. Add ham, onions and green peppers; cook and stir until vegetables are crisp-tender.
3. Add tomatoes with their liquid, the beef broth, rice, mustard, Worcestershire sauce, garlic and thyme; mix well.
4. Bring to boil.
5. Reduce heat to medium-low; cover.
6. Simmer 25 min., stirring occasionally.
7. Stir in shrimp; cook 10 min.
8. or until shrimp are cooked through.
9. Add black pepper; mix well.

olive oil, ham, onions, green bell pepper, salt, salt, instant white rice, poupon, worcestershire sauce, garlic, thyme, shrimp, black pepper

Taken from www.kraftrecipes.com/recipes/dijon-jambalaya-55367.aspx (may not work)