Louisiana Jambalaya 1/2 pound smoked sausage, halved and sliced 2 cups cubed fully cooked ham 1/4 cup vegetable oil 2 celery ribs, chopped 1 large onion, chopped 1 medium green pepper, chopped 5 green onions, thinly sliced 2 garlic cloves, minced 1 can (14-1/2 ounces) diced tomatoes, undrained 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Louisiana Jambalaya cont. 2 cans (14-1/2 ounces each) chicken broth 1 cup uncooked long grain rice 1/3 cup water 4-1/2 teaspoons Worcestershire sauce 2 pounds cooked shrimp, peeled and deveined In a Dutch oven, saute sausage and ham in oil until lightly browned. Remove and keep warm. In the drippings, saute the celery, onion, green pepper, green onions and garlic until tender. Add tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer. Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Stir Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

	Louisiana Jambalaya in sausage mixture and shrimp; heat through. Serve immediately. Yield: 10-12 servings. Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008