Jambalaya
- ½ c. finely chopped onion
- 2 medium peppers, seeded and cut
- 1 c. raw rice
- 1 tsp garlic, chopped
- 19 oz. can of whole chopped tomatoes
- 1 ½ - 2 c. chicken stock (juice from tomato can + enough bouillon to make 1 1/2 - 2 cups)
- ½ pound cooked ham
- 1 pound cooked shrimp
- 1 tbsp. chopped parsley
- 2 tbsp olive oil
- ½ tsp. thyme
Preheat oven to 350. In a casserole dish, fry onions in oil until soft. Mix in peppers for about 3 mins. Add rice until grains become somewhat opaque (about 1 min). Add garlic. Drain the juice from the chopped tomatoes and add tomatoes. Add thyme. Pour in chicken stock. Bring to boil. Add ham, stir again. Cover casserole, place in lower 1/3 of oven. After 10 mins add shrimp. Cook for 10 mins. until rice seems done. If it appears dry add more stock. Garnish with parsley.