Jambalaya(Microwave Fish And Seafood) - cooking recipe

Ingredients

2 Tbsp. olive oil or bacon drippings
1 c. chopped onion
1 c. chopped green pepper
1 large clove garlic, chopped
1/2 lb. skinless, boneless raw chicken, cut in 1-inch pieces
1/2 c. regular long grain rice (uncooked)
1 1/2 c. V-8 juice
2 Tbsp. Louisiana style hot sauce or hot pepper sauce
1/4 tsp. dried thyme leaves, crushed
1 bay leaf
1/2 lb. medium shrimp, shelled and deveined
1/4 c. chopped parsley
1/4 lb. smoked sausage, cut in 1/2-inch pieces

Preparation

In a 3-quart microwave-safe casserole dish, combine oil, onions, green pepper and garlic.
Cover with lid; microwave on High for 4 minutes or until vegetables are tender, stirring once during cooking.
Stir in chicken, sausage, rice, V-8 juice, hot sauce, thyme and bay leaf.
Cover; microwave on High for 10 minutes or until bubbling, stirring once during cooking.
Stir again.
Reduce power to 50%.
Cover; microwave 10 minutes or until rice is nearly done.
Stir in shrimp and parsley.
Cover; microwave at 50% power for 5 minutes or until most shrimp is opaque, stirring once during cooking.
Let stand, covered, 5 minutes or until shrimp are opaque. Remove bay leaf.
Makes 6 servings.