Recipe - Jambalaya Rice

4 tablespoon Margarine
8 ounce Smoked ham; minced
8 ounce Smoked sausage; minced
1 cup Diced green bell pepper
1 cup Diced celery
1 cup Chopped onion
1 teaspoon Thyme
One half teaspoon Each oregano and basil
4 small Bay leaves
1 teaspoon Salt
One fourth teaspoon Cayenne pepper
2 (up to)
3 ds Tabasco sauce
8 ounce Tomato sauce
1 One half cup Rice
1 One half cup Chicken stock

Melt the margarine in a large skillet over medium high heat. Add the ham
and sausage; saute for 5 minutes. Add the bell pepper, celery, onion,
herbs, and seasonings. Cook, stirring occasionally, 8 to 10 minutes. Stir
in the tomato sauce. Add the rice and cook 5 to 6 minutes. Add the stock
and bring to a boil. Reduce the heat and simmer until the rice is tender,
about 20 minutes. Remove bay leaves before serving.

NEW ORLEANS CAFE

WEST 200TH SOUTH, SALT LAKE CITY

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.