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HAM JAMBALAYA 1 lb. cooked, cubed ham (2 1/2 c.) 1/2 lb. shelled deveined shrimp 5 slices bacon 1 1/2 c. regular long grain rice 1 medium onion, minced 1 medium green pepper, diced 1 garlic clove, crushed 1 (16 oz.) can tomatoes 1 (13 3/4 oz.) can chicken broth 1 bay leaf 1/2 tsp. salt 1/2 tsp. thyme leaves 3 to 4 drops hot pepper sauce About 1 hour before serving, in large skillet (medium heat) fry bacon until crisp. Drain, crumble and set aside. In same skillet (medium heat) in remaining bacon grease, cook rice, onion, green pepper and garlic until rice is lightly browned. Stir in tomatoes and their liquid, chicken broth, bay leaf, salt and thyme. Cover and simmer 15 minutes. Stir in ham, shrimp and hot pepper sauce; cook covered 15 to 20 minutes until rice is tender, stirring occasionally. Spoon onto platter; sprinkle with bacon. Serves 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |