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Oven Jambalaya
Ingredients
1/2 lb. bacon, cut in 1-inch pieces
1 cup onion, minced
3 green peppers, cut in 1-inch strips
2 cups uncooked rice
1-1/2 tsp. finely chopped garlic
2 1-lb. cans tomatoes, drained and chopped
1 tsp. thyme
1-1/2 tsp. salt
1/4 tsp. pepper
2 to 2-1/2 cups canned chicken stock
1 lb. cooked ham, cut in 2-inch by 1/2-inch strips
2 lb. shelled and deveined shrimp
2 tbsp. chopped parsley
Directions
Preheat oven to 350 degrees.
Cook bacon in a large skillet then drain on a paper towel. Cook onions in bacon fat for 10 minutes or until transparent. Add green pepper and cook for another 3 minutes. Add rice and stir until grains become opaque. Add garlic, tomatoes, bacon, thyme, salt and pepper. Stir together. Pour in chicken stock and bring to a boil. Add ham.
Transfer skillet contents to a 4 quart glass casserole. Cover and place in the bottom third of oven. After baking 10 minutes add shrimp and push them down into the rice. Cook another 10 minutes or until stock is absorbed and rice is tender, adding additional stock if needed. Serve directly from casserole dish. Serves 6 to 8.
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