Jambalaya, With Thanks To Pol Martin

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4-5
• 4 slices bacon, diced
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 4 tomatoes, peeled and seeded or 410 g canned tomatoes
• 1/2 teaspoon fennel seed
• 1/2 teaspoon thyme
• 1 cup cooked rice
• 1 cup chicken stock
• 1/2 lb cooked ham, chopped in small pieces
• 3/4 lb shrimp, peeled and deveined
• 1 yellow pepper, cut in strips
• 1 green pepper, cut in strips
• 3 drops hot pepper sauce

Recipe

• preheat oven to 350f/180c (only if you follow instructions for cooking in oven).
• cook bacon in large pan over medium heat. remove from pan 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 for 15 minutes in oven.
• (i did not cook this in the oven, i covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
• add shrimp and peppers to pan. mix and add hot pepper sauce. cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.