1 large onion, shopped                                           ½ medium green pepper, chopped
          1 clove garlic, finely chopped                                3 TBLS olive or vegetable oil     
               1 lb fresh or frozen raw shrimp (in shells)           1 cup uncooked regular rice          
1 tsp salt                                                                 2 cups chicken broth
1/8 tsp pepper                                                       1/8 tsp ground thyme
1/8 tsp red pepper sauce
    1 bay leaf, crumbled
1 can (16 oz) whole tomatoes, undrained
    1/2 lb cubed fully cooked smoked ham (about 1 1/2 cups)




                         Cook and stir onion, green pepper, garlic and 2 tablespoons of the oil in a Dutch
                                oven over low heat 3 minutes.  Add shrimp. Cook, stirring frequently, until shrimp    
is pink, about 5 minutes.  Remove shrimp mixture; reserve.

                    Cook remaining 1 tablespoon oil and the rice in Dutch oven over medium-high heat,
                   stirring frequently, until rice is light brown, about 10 minutes.  Stir in chicken broth,
 salt, pepper, thyme, pepper sauce, bay leaf and tomatoes.  Heat to boiling;
           reduce heat.  Cover and simmer until rice is tender, about 15 minutes.
        Stir in shrimp mixture and the ham.  Cover and cook just until shrimp
 and ham are hot.



     

CHICKEN JAMBALAYA

2 1/2 to 3 lbs broiler-fryer chicken, cut up
2 cups water1 1/2 tsp salt
1/4 tsp pepper8 pork sausage links
1 cup uncooked regular rice1/2 tsp dried thyme leaves
1/8 to 1/4 tsp ground red pepper1 medium onion, chopped
1 large clove garlic, finely chopped
1 can (16 oz) stewed tomatoes, undrained
snipped parsley

Remove skin from chicken if desired. Place chicken, water, salt
and pepper in Dutch oven. Heat to boilinng; reduce heat. Cover and simmer
20 minutes. Remove chicken from broth. Skim fat from broth; strain broth.
Cook pork sausage in Dutch oven until brown. Drain fat, reserving
1 tablespoon in Dutch oven. Add chicken; stir in broth and remaining
ingredients except parsley. Heat to boiling, stirring once or twice;
reduce heat. Cover and simmer until thickest pieces of chicken
are done and rice is tender, 30-40 minutes. Sprinkle with parsley.