Angelina's-style Zydeco Creole Jambalaya

  • 1/2 lbs. smoked sausage, cut
  • 1/2 lbs. ham, diced
  • 1 cup onion, chopped
  • 1 cup bell pepper, chopped
  • 1 cup celery, chopped
  • 1 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 1/2 Tbsp Worcestershire Sauce
  • 1 can whole tomatoes, drained (reserve liquid)
  • Pinch thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 cups Uncle Ben's Converted Rice
  • 1 1/2 cups stock water
  • 2 lbs. fresh shrimp, deveined image placeholder

Place sausage and ham in very heavy Dutch oven and sauté until lightly browned. Remove from pot and set aside. Sauté onions, bell pepper, celery, green onions and add meat drippings. Cook until tender. Add tomatoes, thyme, pepper and salt. Cook for five minutes. Stir in rice.

Mix together liquid from tomatoes, stock and Worcestershire sauce equal to 2 cups and add to sautéed vegetables. Bring to a boil. Reduce to a simmer and add fresh shrimp, ham and sausage. Cook uncovered, stirring often for about 30 minutes or until rice and shrimp are done.

Makes 4