Jambalaya

Source: Jan Taylor

1 teaspoon vegetable oil
1/2 pound smoked deli ham, cubed
1/2 pound smoked sausage, cut into 1/4-inch slices
1 large green bell pepper, chopped
3 ribs celery, chopped
3 cloves garlic, minced
1 (28 ounce) can diced tomatoes, undrained
1 (10 1/2 ounce) can chicken broth
1 cup uncooked rice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 (12 ounce) package frozen ready to cook shrimp, thawed

Preheat oven to 350 degrees F. Spray 13 x 9 inch baking dish with nonstick cooking spray.

Heat oil in large skillet over medium 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 with juice, broth, rice, Worcestershire, salt, thyme and black and red peppers in same skillet; bring to a boil over high heat. Reduce heat to low and combine. 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.

Makes 8 servings.