Shrimp And Chicken Jambalaya - cooking recipe

Ingredients

2 lb. shrimp, parboiled, shelled and deveined
2 lb. chicken, cooked until tender in 6 c. water (reserve broth)
4 strips bacon
1 c. chopped onion
1/2 c. green onion tops, minced
1/2 c. chopped parsley
1 c. chopped celery
2 large chopped green peppers
3 cloves garlic, minced
2 (16 oz.) cans tomato sauce
1/2 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper
6 c. chicken broth
3 c. uncooked rice

Preparation

Fry bacon and crumbs.
Saute onion, celery, green peppers, parsley and garlic in bacon drippings.
Add tomato sauce and seasonings.
Simmer until transparent.
Add broth, shrimp and chicken (chopped); bring to boil.
Add rice; reduce heat.
Cover and cook until rice is done.
Serves 6 to 8.