Recipe - Creole Jambalaya

1 tablespoon Shortening
1 tablespoon Flour
One fourth pound Ham; cubed
One fourth cup Bell pepper; minced
1 Bay leaf
1 Sprig thyme
1 Sprig parsley; minced
1 Onion; cut or sliced up
1 Clove garlic; minced
Salt & pepper to taste
1 pound Shrimp; peeled
2 cup Tomatoes
1 One fourth cup Tomato juice
1 cup Uncooked rice

Melt shortening in a heavy saucepan over medium heat. Stir in flour, ham
and green pepper. Simmer for 5 minutes, stirring constantly. Add remaining
ingredients except rice. Bring to a boil. Press rice into liquid. Cover and
simmer in 200 degree oven for 40 minutes. Serves 6.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.