Ham And Shrimp Jambalaya - cooking recipe

Ingredients

2 1/2 c. baked ham, cubed
3/4 lb. shelled, deveined shrimp
5 slices bacon
1 1/2 c. long grain rice
1 medium onion, minced
1 green pepper, diced
1 clove garlic, crushed
1 (16 oz.) can tomatoes
1 (13 3/4 oz.) can chicken broth
1 bay leaf
1/2 tsp. salt
1/2 tsp. thyme
dash of hot sauce

Preparation

About 1 hour before serving, fry bacon until crisp; crumble for topping and set aside.
In bacon drippings, cook rice, onion, pepper and garlic until rice is lightly browned.
Stir in tomatoes, chicken broth, salt, bay leaf and thyme.
Cover; simmer for 15 minutes.
Stir in ham, shrimp and hot sauce; cover and cook about 20 minutes or until rice is tender.
Sprinkle bacon crumbles over top before serving.
Yield: 6 servings.