Ham and Shrimp Jambalaya
1 onion; coarsely diced1 lg green bell pepper; chopped
2 cloves garlic; minced
1/2 ts cayenne pepper; orto taste
1/2 ts dried oregano; crushed
1/2 ts dried thyme; crushed
1/2 ts dried basil; crushed
1 bay leaf
1 tb butter or margarine and cooking oil
3 c cooked rice
2 c large shrimp (about 1 pound), cleaned & cooked
2 c cubed cooked ham (about 1-1 1/4 pound)
1 can peeled tomatoes (16 ounces);undrained & chopped
1 ts natural hickory seasoning
1 ts cajun seasoning
6 ts hot pepper sauce; or to taste
In large skillet over medium heat, cook onion, bell pepper, garlic, cayenne pepper and herbs in butter and oil until tender. Stir in remaining ingredients. Cook for 10-15 minutes or until heated through, stirring occasionally. Serve immediately.
Serves 8.