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Jambalaya

1 1/2 lbs. Italian sausage
2 green or red bell peppers
1 onion
1/2 lb. ham, cubed
2 cloves garlic, minced
1 (28 oz.) can whole tomatoes
2 cups chicken bouillon
1 cup rice
2 tsp. chili powder
2 bay leaves
1 tsp. thyme
Salt and pepper to taste
1 lb. Shrimp


Brown sausage, green pepper, onion and garlic until tender and sausage is browned. Add can tomatoes, chicken bouillon and rice and spices. Cover and simmer for 20 minutes or until rice is cooked. Add Shrimp 10 minutes before serving and serve when Shrimp is done.





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