Jambalaya

Ingredients

1 pound fresh or frozen peeled and deveined shrimp
2 tablespoons vegetable oil1⁄2 cup chopped onion (1 medium)1⁄3 cup chopped celery1⁄4 cup chopped green sweet pepper
2 cloves garlic, minced
2 cups chicken broth
1 14.5-ounce can diced tomatoes, undrained
8 ounces andouille or kielbasa sausage, halved lengthwise and cut
into 1⁄2-inch slices3⁄4 cup long grain rice
1 teaspoon dried thyme, crushed1⁄2 teaspoon dried basil, crushed1⁄4 teaspoon ground black pepper1⁄4 teaspoon cayenne pepper
1 bay leaf
4 ounces cooked boneless ham, cut into bite-size cubes (1 cup)


Steps

Thaw shrimp, if frozen.

In a 12-inch skillet heat oil over medium heat. Add onion, celery,
sweet pepper, and garlic; cook and stir for 5 minutes. Stir in broth,
tomatoes, sausage, rice, thyme, basil, black pepper, cayenne pepper,
and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15
minutes. Stir in shrimp. Return to boiling. Simmer, covered, about 5
minutes more or until shrimp turn opaque and rice is tender. Stir in
ham; heat through. Remove and discard bay leaf.