Creole Jambalaya - cooking recipe

Ingredients

2 Tbsp. butter
1 lb. raw smoked ham, coarsely diced
2 large onions, chopped
2 garlic cloves, minced
1 medium green pepper, cut up
2 (1 lb. 3 oz.) cans tomatoes (about 4 2/3 c.)
1 bay leaf, crushed
1/2 tsp. dried thyme or 1/2 tsp. chili powder
1/4 tsp. pepper
2 c. long grain rice
1 lb. fresh shrimp, cooked, shelled and cleaned

Preparation

Melt the butter in a top of the stove in casserole or a Dutch oven.
Add ham, onions and garlic.
Cook until lightly browned. Add green pepper, tomatoes, meat broth or chicken bouillon, bay leaf, thyme and pepper.
Bring to a boil.
Gradually stir in rice. Cover and simmer for 30 minutes or until the rice is tender and liquid absorbed.
Add shrimp and more seasoning, if desired. Makes 6 servings.