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Jambalaya

(Serves 6)
6 Slices Bacon
1 lbs. Cubed Ham
1 lbs. Cajun Sausage
1 Can Chicken Broth
1 Can Whole Tomato’s
2 Cloves
Minced Garlic
1 Cup Diced Onion
1 Cup Diced Green Pepper
1 Cup Diced Celery
1/2 Tsp.Thyme
1 Ea.Bay Leaf
1 Cups Long Grain Rice


In a Dutch cook bacon until crisp and remove and drain. Add rice to bacon drippings and cook until rice starts to brown. Add onion, green pepper, celery, garlic, tomatoes, chicken broth, thyme, Tobasco to taste, and bay leaf. Bring to a boil; stir in rice. Add meat, cover, reduce heat and simmer 20 minutes or until rice is tender. Discard bay leaf. Sprinkle with parsley.


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