Jambalaya

(from One-Dish Collection by Publications International, Ltd., p. 58)

This is a favorite whenever we have guests, especially missonaries! It’s a little on the spicy side.

1 tsp vegetable oil
½ lb smoked deli ham, cubed
½ lb smoked sausage, cut into ¼ inch slices
1 large onion, chopped
1 large green bell pepper, chopped (about 1.5 cups)
3 ribs celery, chopped (about 1 cup)
3 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
1 can (10.5 oz) chicken broth
1 cup uncooked rice
1 tbs Worcestershire sauce
1 tsp dried thyme leaves
1 tsp salt
½ tsp ground red pepper
1 package (12 oz) frozen ready-to-cook shrimp, thawed
Fresh chives (optional)

Preheat oven to 350 F. Spray 13x9-inch baking dish with nonstick cooking spray.

Heat oil in large skillet over medium-high heat until hot. Add ham and sausage. Cook and stir 5 minutes or until sausage is lightly browned on both sides. Remove from skillet and place in prepared dish. Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes. Add to sausage mixture.

Combine tomatoes iwht juice, broth, and rice, Worcestershire, thyme, salt and black and red peppers in same skillet; bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Pour over sausage mixture and stir until combined.

Cover tightly with foil and bake 45 minutes or until rice is almost tender. Remove from oven; place shrimp on top of rice mixture. Bake, uncovered, 10 minutes or until shrimp are pink and opaque. Garnish with chives, if desired.