Shrimp Jambalaya - cooking recipe

Ingredients

12 oz. shrimp, shelled and deveined
1 Tbsp. vegetable oil
2 cloves garlic, minced
water
1 (14 oz.) can chicken broth
1 (14 1/2 oz.) can stewed tomatoes
1/4 tsp. salt
1/2 tsp. liquid red pepper
2 green onions, chopped
1/2 tsp. dried leaf thyme, crushed
1/4 tsp. pepper
1 (10 oz.) pkg. frozen cut okra
2 c. instant white rice
2 oz. boiled ham, chopped
2 tsp. lemon juice

Preparation

Saute shrimp in oil in large nonstick skillet over medium heat until opaque.
Remove; set aside.
Add garlic to skillet.
Saute 30 seconds.
Add enough water to broth to make 2 cups.
Add tomatoes, broth mixture, salt, thyme and pepper to skillet.
Bring to boil. Add okra.
Lower heat, cover and simmer 10 minutes or until okra is tender.
Remove from heat; stir in rice, ham, shrimp, lemon juice and red pepper.
Cover; let stand 5 minutes.
Sprinkle green onions on top.
Serves 4.