Shrimp Jambalaya - cooking recipe

Ingredients

3 Tbsp. margarine
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 1/2 c. chopped ham (I dice mine)
2 cloves garlic, minced
2 c. chicken broth
1 c. water
3 large tomatoes, chopped
1/4 c. chopped parsley
3 sliced Italian sausages
1/2 tsp. salt
1 bay leaf
1/4 tsp. black pepper
1/4 tsp. thyme
1/8 tsp. cayenne pepper
1 c. raw rice
1/2 lb. tiny shrimp

Preparation

Saute all vegetables, but tomatoes, in margarine.
Brown sliced sausages; drain well, then add it and the ham to vegetables.
Add chicken broth, water, tomatoes and seasonings. Bring to a boil and add rice.
Cover and simmer on low heat for 10 minutes.
Add shrimp and heat just enough for the shrimp to heat. Serve with a tossed salad and fresh French bread.
Serves 6 to 8.