Jambalaya With Bacon
|Bacon slices||4 , diced large|
|Onion||1 Large, diced small|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Tomatoes||4 , peeled and chopped|
|Fennel seed||1⁄2 Teaspoon|
|Cooked rice||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs), heated|
|Cooked ham||1⁄2 Pound, cut into small pieces, 1/2 in thick|
|Shrimp||3⁄4 Pound, shelled and deveined|
|Yellow pepper||1 , cut in strips|
|Green pepper||1 , cut in strips|
|Hot pepper sauce||3 Drop (Few drops)|
Preheat oven to 350 Â°F (180 Â°C).
Cook bacon in large pan over medium heat. When cooked, remove bacon using slotted spoon and set aside.
Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally. Stir in tomatoes, fennel and thyme. Cook 5 minutes.
Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook 15 minutes in oven.
Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven; continue cooking 8 to 10 minutes.