Jambalaya - cooking recipe

Ingredients

2 Tbsp. olive oil
2 cloves garlic, minced
1/2 c. chopped onion
1 medium green pepper, seeded and cut in strips
1 c. long grain rice
1 (16 oz.) can stewed tomatoes
1 c. water
1/8 tsp. Tabasco sauce
1/2 c. chopped ham
8 thin slices chorizo or other spicy hard sausage
1 tsp. dried oregano
1 lb. medium-size raw (in shells) or frozen shrimp
salt and pepper

Preparation

In a large skillet or paella pan, heat oil and saute garlic, onion and green pepper for 3 minutes (until softened).
Add remaining ingredients (except shrimp).
Bring to a boil, reduce heat, cover and simmer 15 minutes.
Quickly add shrimp, cover and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.
Toss with a fork to fluff rice and distribute shrimp.
Serves 4.