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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

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