Deli Ham And Sausage Jambalaya
|Vegetable oil||1 Teaspoon|
|Smoked deli ham||1⁄2 Pound, cubed|
|Smoked sausage||1⁄2 Pound, cut into 1/4-inch-thick slices|
|Onion||1 Large, chopped|
|Green bell pepper||1 Large, chopped to make about 1 1/2 cups|
|Celery ribs||3 , chopped to make about 1 cup|
|Garlic||3 Clove (15 gm), minced|
|Canned diced tomatoes||28 Ounce, undrained (1 Can)|
|Canned chicken broth||10 1⁄2 Ounce (1 Can)|
|Uncooked rice||1 Cup (16 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Dried thyme leaves||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Frozen ready to cook shrimp||12 Ounce, thawed (1 Package)|
PREHEAT oven to 350°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
HEAT oil in large skillet over medium-high heat until hot.
Add ham and sausage.
Cook and stir 5 minutes or until sausage is lightly browned on both sides.
Remove from skillet and place in prepared dish.
Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes.
Add to sausage mixture.
COMBINE tomatoes with juice, broth, rice, Worcestershire, thyme, salt and black and red peppers in same skillet; bring to a boil over high heat.
Reduce heat to low and simmer 3 minutes.
Pour over sausage mixture and stir until combined.
COVER tightly with foil and bake 45 minutes or until rice is almost tender.
Remove from oven; place shrimp on top of rice mixture.
Bake, uncovered, 10 minutes or until shrimp are pink and opaque.
Garnish with chives, if desired.