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Jambalaya

1 cup cubed cooked ham
1 medium clove garlic, minced
2 Tbsp. margarine
1 (10 3/4 oz.) can condensed chicken broth
1 (16 oz.) can tomatoes, cut up
1/2 cup sliced onion
2 Tbsp. Worcestershire sauce
1/2 tsp. crushed thyme leaves
Generous dash cayenne pepper
1 lb. shelled medium Shrimp
1 cup uncooked reg. rice


In skillet, brown ham with garlic in margarine, stir in remaining ingredients except Shrimp and rice. Bring to boil, add Shrimp and rice. Reduce heat, and cover. Simmer 20 minutes or until done, stirring occasionally.


Yield: about 6 servings








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