Creole Jambalaya

Submitted by: Admin on 07/22/2008

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A favorite one-dish meal of the old South.

Ingredients

6 sliced smoked bacon, diced
1/2 lb. cooked ham
1/2 lb. cooked spicy sausages (Italian, Polish)
1/2 lb. cooked shrimp
1 cup chopped onions
1 can (6 oz) tomato paste
2 green peppers, chopped
4 green onions, sliced
1 tsp. dried thyme leaves
1 tsp. fresh dill OR 1/4 tsp. dried dill leaves
1/2 to 1 tsp. salt
1/2 tsp. black pepper
3 cups cooked rice

Directions

Saute bacon in heavy, deep skillet until crisp. Drain off all but 2 Tbs. of the fat.

Meanwhile, cut ham and sausages into 1/2-inch cubes. Shell and devein shrimp, if necessary. Set aside.

Add onions to bacon. Saute for 2 to 3 minutes or until onions begin to brown. Stir in tomato paste, green peppers, green onions, ham and sausages. Cook, stirring, for 5 minutes.

Add thyme, dill, salt, black pepper and cooked rice, blending well.

Cover and cook, stirring occasionally, for 20 to 30 minutes longer or until vegetables are tender, adding shrimp the last 5 to 10 minutes.