MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Louisiana Jambalaya
 Categories: Pork, Vegetables, Seafood, Herbs, Rice
      Yield: 12 Servings
 
    1/4 c  Canola oil
    1/2 lb Smoked sausage; halved
           - lengthwise, sliced in
           - half-moons
      2 c  Fully cooked ham; diced
      2    Celery ribs; chopped
      1 lg Onion; chopped
      1 md Bell pepper; chopped
      5    Green onions; thin sliced
      2 cl Garlic; minced
 14 1/2 oz Diced tomatoes with green
           - chilies; undrained
      1 ts Dried thyme
      1 ts Salt
    1/2 ts Pepper
    1/2 ts Cayenne pepper
     29 oz Chicken broth (2 cans)
      1 c  Uncooked long grain rice
    1/3 c  Water
  4 1/2 ts Worcestershire sauce
      2 lb (U-40) cooked shrimp;
           - peeled, deveined
 
  In a Dutch oven, heat oil over medium-high heat. Add sausage and
  ham; cook and stir until lightly browned. Remove and keep warm. In
  drippings, saute celery, onion, green pepper, and green onions
  until tender. Add garlic; cook and stir 1 minute longer. Stir in
  tomatoes, thyme, salt, pepper, and cayenne; cook 5 minutes longer.
  
  Stir in broth, rice, water, and Worcestershire sauce. Bring to a
  boil. Reduce heat; simmer, covered, until rice is tender, about
  20 minutes. Stir in sausage mixture and shrimp; heat through.
  
  Recipe by Sandi Pichon, Memphis, Tennessee
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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