Jambalaya
2 cups cubed, fully cooked ham or turkey ham
3/4 cup chopped onion
3 to 4 cloves garlic, minced
3 Tablespoons butter OR olive oil
1 28-ounce can of tomatoes, cut into small pieces
2 cups chicken broth
1 cup water
2 cups uncooked long grain rice
1 bay leaf (optional)*
1 teaspoon sugar
1/2 teaspoon thyme
1/4 teaspoon chili powder
A dash of black pepper
1/2 pound (or more) shrimp, cleaned, deveined and cut in half lengthwise
1/2 can pitted black olives
1 medium bell pepper, cut into 1 inch squares (optional)**
In a large skillet, saute the ham, onion and garlic in butter or olive oil until the onion is tender (limp, translucent). Add the tomatoes, chicken broth, water, rice, bay leaf, sugar, thyme, chili powder, and black pepper. Cover and simmer until the rice is tender (about 15 to 20 minutes). Add the shrimp, olives, and bell pepper squares. Simmer, uncovered until it dries out a little but does not stick, another 5 to 10 minutes. Serve hot. This serves 6.
* I don't care for bay leaf cooked in food, however, it is traditional and if you would like to use it, by all means, please do. Be sure, however, to remove the bay leaf before serving the food.
* *I don't cook bellpepper in foods, but add it at the last minute so that it barely gets hot. Cooked bellpepper is traditional in this dish, and you can add it or not add it as you wish.