Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Coarse chopped yellow onion 1/2 ts Crumbled leaf thyme
2 md Garlic cloves 1/4 ts Cayenne pepper
- peeled and minced 1 1/2 ts Salt (or to taste)
1 c Chopped sweet green pepper 1 cn Tomatoes (1 lb, 14-oz)
3/4 c Finely diced celery 1 cn Tomato sauce (8 oz)
4 tb Bacon drippings 1 3/4 c Cold water
3 tb Minced parsley 1 3/4 c Uncooked converted rice
6 oz Smoked ham 1 1/2 lb Medium shrimp, raw,
- cut in 3/8-in cubes - shelled, deveined
1 lg Bay leaf; crumbled

SET A LARGE KETTLE (not made of iron) over moderate heat. Saute the
onion, garlic, green pepper and celery in the bacon drippings for 8
to 10 minutes until they are limp and golden. Add the parsley, ham
cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for
5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce
and water. Simmer the kettle, uncovered, for 5 minutes, breaking up
any large clumps of tomatoes. Adjust the burner heat so that the
mixture simmers gently. Stir in the rice, cover the kettle, and boil
the rice for 40 minutes. Add the shrimp, tossing the mixture lightly
to distribute them evenly. Cover the kettle and simmer for 15 to 20
minutes longer, until the shrimp are cooked through, the rice is
done, and almost all of the liquid has been absorbed. Taste the
jambalaya and add the cayenne pepper and salt, if needed. Makes 6 to
8 Servings

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