Jambalaya with Shrimp and Ham

I tablespoon olive oil
1 large onion, diced
1 red bell pepper diced
1 green pepper, diced
2 cloves garlic, minced
½ tspn salt
1/4-tspn black pepper
1-tspn paprika
1/2-tspn dried oregano
1/2-tspn dried thyme
1 bay leaf
1/4-tspn cayenne pepper
1-tbspn tomato paste
6-ounces diced, smoked ham
2 1/2-cup chicken broth
1-cup uncooked long or medium grain rice
1(14.05-oz)can diced tomatoes
1-lb peeled and deveined medium shrimp

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste.

Note: I didn’t change on e thing. It was delicious! Thanks Ellie Krieger!
Susana in Louisiana

http://www.nancyskitchen.com