1 pound smoked sausage - sliced 1/2 pound ham - diced 1 tablespoon oil 2 onions - chopped 1 green pepper - chopped 1/2 cup celery - chopped 1/2 cup green onions - chopped 1 can tomatoes (16 oz) 3 cups beef, chicken stock or water 2 cloves garlic - chopped 1 bay leaf 1/4 teaspoon pepper 1/2 teaspoon salt 2 cups rice -uncooked 1 pound shrimp, peeled and deveined
Heat oil in skillet. Fry the sausage and ham. Add onion, green pepper, green onions and celery and sauté until tender or soft. Add tomatoes, stock or water to pot. Add garlic, bay leaf, pepper, salt and rice. Stir, bring to a boil - then reduce heat. Cover and simmer for 15 minutes. Add water if Jambalaya seems dry. Add shrimp, re-cover and cook 15 minutes longer. Mix well. (Serves 6-8).