Jambalaya - cooking recipe

Ingredients

2 Tbsp. margarine or butter
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 lb. cooked Polish sausage, cut into 1/2-inch slices
1 lb. frozen raw large shrimp
16 oz. can tomatoes, undrained, cut up
10 3/4 oz. can condensed chicken broth
6 oz. can tomato paste
3/4 c. uncooked regular rice
2 tsp. sugar
1 tsp. thyme leaves
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 bay leaf

Preparation

In a large Dutch oven, melt margarine.
Saute onion for 2 to 3 minutes or just until tender.
Stir in remaining ingredients and blend well.
Cover.
Simmer for 20 to 30 minutes or until rice is tender and most of liquid has been absorbed, stirring occasionally.
Remove bay leaf.
Yields 8 (1 cup) servings.