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Jambalaya

1 (1 lb.) sliced ham, trimmed & diced
1 can (4 1/4 oz.) medium deveined Shrimp (Orleans is good)
1 box chicken flavored rice-a-roni (6.9 oz. box)
1 Tbsp. onion powder
1/4 tsp. Tabasco sauce
1/4 tsp. black pepper


Brown rice-a-roni in skillet with 2 to 3 tablespoons butter or margarine. Turn off heat and add chicken flavored seasoning packet and onion powder. Add diced ham. Drain Shrimp liquid and rinse Shrimp 3 times. Add Shrimp to skillet mixture. Then add 2 cups water and Tabasco sauce. Stir well. Bring to boil, then lower heat and cover, leaving a small opening for steam to escape. Cook for 20 minutes (do not stir while cooking).





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