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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Louisiana Jambalaya   
    Categories: Pork, Vegetables, Seafood, Herbs, Rice   
         Yield: 12 Servings   
       
       1/4 c  Canola oil   
       1/2 lb Smoked sausage; halved   
              - lengthwise, sliced in   
              - half-moons   
         2 c  Diced, fully cooked ham   
         2    Celery ribs; chopped   
         1 lg Onion; chopped   
         1 md Bell pepper; chopped   
         5    Green onions; thin sliced   
         2 cl Garlic; minced   
    14 1/2 oz Diced tomatoes w/green   
              - chilies; undrained   
         1 ts Dried thyme   
         1 ts Salt   
       1/2 ts Pepper   
       1/2 ts Cayenne pepper   
        29 oz (2 cans) chicken broth   
         1 c  Uncooked long grain rice   
       1/3 c  Water   
     4 1/2 ts Worcestershire sauce   
         2 lb (U-40) peeled, deveined,   
              - cooked shrimp   
       
     In a Dutch oven, heat oil over medium-high heat. Add   
     sausage and ham; cook and stir until lightly browned.   
     Remove and keep warm. In drippings, saute celery, onion,   
     green pepper and green onions until tender. Add garlic;   
     cook and stir 1 minute longer. Stir in tomatoes, thyme,   
     salt, pepper and cayenne; cook 5 minutes longer.   
        
     Stir in broth, rice, water and Worcestershire sauce.   
     Bring to a boil. Reduce heat; simmer, covered, until   
     rice is tender, about 20 minutes. Stir in sausage   
     mixture and shrimp; heat through.   
        
     Sandi Pichon, Memphis, Tennessee   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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