Easy Ripe Olive Jambalaya - cooking recipe

Ingredients

1/4 c. chopped bacon
3 Tbsp. chopped onion
3 Tbsp. chopped green pepper
1 clove garlic, minced
1 Tbsp. flour
1/2 tsp. salt
dash of cayenne
3/4 lb. cooked shrimp
dash of paprika
1/2 tsp. Worcestershire
1 1/2 c. canned olives
1 (No. 1) can tomatoes, diced
2 c. cooked rice

Preparation

Fry bacon until crisp; add onion, green pepper and garlic. Saute until tender.
Blend in flour, salt, pepper, paprika and Worcestershire.
Cut olives in halves; add to sauteed mixture. Stir in tomatoes.
Cook, stirring constantly, until thickened. Arrange rice and shrimp in buttered casserole.
Pour vegetable mixture over shrimp and rice and mix.
Bake for about 20 minutes and heated through in a 350\u00b0 oven.