Jambalaya - cooking recipe

Ingredients

2 1/2 c. canned chicken broth
1/2 c. chopped green pepper
1/2 c. chopped celery
1/2 c. chopped onion
2 cloves minced garlic
12 oz. uncooked shrimp, shelled and deveined
6 to 8 drops red pepper sauce
8 oz. diced cooked chicken
8 oz. cubed turkey ham
2 Tbsp. salad oil
6 oz. uncooked rice
4 c. canned whole tomato, coarsely chopped
3 to 4 bay leaves
1/2 tsp. thyme

Preparation

Saute green pepper, onion, celery and garlic in 1/3 cup chicken broth for 5 to 7 minutes.
Add shrimp and simmer until fully cooked (5 minutes).
Add 1/3 cup more broth if needed.
Add other meats and set aside.
Heat oil in a heavy frypan; brown the rice.
In large Dutch oven, place remaining broth, tomatoes, bay leaves, thyme, rice and red pepper sauce.
Bring to a boil and simmer for 15 minutes.
Combine all ingredients and heat through. Makes 6 servings.