BUBBA JAMBALAYA

BUBBA JAMBALAYA
"Easy Southern classic, with chicken, sausage, ham and shrimp"

6 slices bacon cut into 1-inch pieces
1 cup chopped celery
1 green bell pepper
1 onion, chopped
½ lb. cubed, cooked ham
½ cup cubed cooked chicken
½ lb. cubed smoked sausage
2 (14.5-oz) cans crushed tomatoes with liquid
2 cups beef broth
2 cups chicken broth
1 tsp. dried thyme
2 tsp. Cajun seasoning
2 cups uncooked white rice
½ lb. salad shrimp

Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.

Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.

Stir in the shrimp and the bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Yield: 12 servings.