Creole jambalaya

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
8 ounces Ham, diced
8 ounces Chorizo sausage, sliced
1 large Spanish onion, chopped
3 Garlic cloves, crushed
½ teaspoon Dried thyme
2 tablespoons Chopped fresh parsley
1½ cup Boiling chicken stock
1½ cup Long grain wild rice
¼ teaspoon Cayenne pepper
1 teaspoon Hot-pepper sauce
1 can Tomatoes (14 oz)
1 Green bell pepper, seeded, diced
2 tablespoons Dry white wine
Tomato slices (opt)
Fresh thyme sprigs (opt)

Heat oil in a saucepan. Add ham, sausage and onion. Fry gently 3 minutes. Add garlic, thyme and parsley. Stir well, then add stock, rice, cayenne and hot-pepper sauce; mix well. Add tomatoes with juice and break up with a spoon. Bring mixture to a boil; stir well, then cover and simmer gently 15 minutes.

Stir in bell pepper and wine. Cover and cook 8 minutes or until liquid is absorbed. Fluff with a fork. Garnish with tomato slices and thyme sprigs, if desired, and serve hot.

VARIATION: Add 4 ounces cook peeled medium-size shrimp, thawed if frozen, to mixture 5 minutes before end of cooking time. For a fierier flavor, add more cayenne and hot-pepper sauce to taste.

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