Jambalaya - cooking recipe

Ingredients

2 cloves garlic, minced
1 medium onion, coarsely chopped
4 Tbsp. butter
1 (16 oz.) can plum tomatoes, chopped and drained
2 tsp. flour
1/2 tsp. dried thyme
1/8 tsp. cayenne pepper
2 bay leaves
1/8 tsp. ground cloves
1/2 c. water
1 c. cooked, cubed chicken
1 c. cooked, cubed ham
1 c. (1/2 lb.) cooked shrimp
3 c. cooked rice
salt and pepper to taste

Preparation

In large, deep-sided saute pan, saute the garlic and onion in butter.
Do not brown.
Add the tomatoes and stir.
Sprinkle in flour and stir over medium-high heat for 3 to 4 minutes.
Stir in thyme, cayenne, bay leaves and cloves.
Add water and cook another 3 to 4 minutes.
Reduce heat to lowest setting.
Stir in the chicken, ham, shrimp and rice.
Add salt and pepper to taste. Cover and simmer gently for 30 minutes, stirring once or twice. Add a little water, if necessary, to avoid sticking.
Serves 4 to 6. Great with warm corn bread/muffins.
Fits perfectly in a \"Dutch\" oven.