Governor'S Jambalaya - cooking recipe

Ingredients

1 lb. large shrimp, shelled and deveined
1/2 c. dark rum
1/2 c. water
1/4 c. bacon drippings
1 large sliced red onion
1/2 c. cooked sausage meat
3 1/2 c. cooked tomatoes with liquid (1 large can)
1 1/2 c. cooked rice
1 bay leaf
1 1/2 tsp. salt
freshly ground black pepper
pinch of thyme

Preparation

Marinate shrimp in rum. Combine with water for 1 hour, turning occasionally. Saut onion in bacon drippings until lightly browned.
Add sausage (broken in pieces) and the shrimp with rum. Simmer gently 2 or 3 minutes. Transfer to heavy 3-quart pot. Add tomatoes, bay leaf, salt, pepper, thyme and rice.
Cover pot tightly and bring to a boil. Simmer gently for 20 minutes. Serve with freshly baked breadsticks or rolls.