Jambalaya
1 can (28 ounces) crushed tomatoes
1-1/4 C. water
1 C. uncooked rice
1/4 C. instant minced onion
1 tsp. Salt
3/4 tsp. dried thyme, crumbled
1/4 tsp. instant minced garlic
1/8 tsp. ground red pepper
1 bay leaf
1 pound cooked ham, cut into 1-1/2 x 1 x 1/4" pieces
1 pkg. (10 ounces) frozen peas, thawed
2-1/2 pounds medium shrimp, shelled, deveined
1 TBLS minced parsley
Combine tomatoes, water, rice, onion, salt, thyme, garlic, red pepper and bay leaf in Dutch oven; mix well. Heat to boiling; reduce heat. Simmer, covered, 15 minutes.
Stir in ham and peas; simmer 5 minutes. Stir in shrimp and parsley; simmer, covered, just until shrimp turn opaque throughout, about 4 minutes. Remove bay leaf before serving.
Note: 2 pounds fish fillets, cut into 1-inch pieces, can be substituted for shrimp.
Makes 6 to 8 servings
