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Jambalaya

1 cup uncooked rice
1 clove garlic, minced
3 Tbsp. margarine
1/2 cup chopped celery
1/2 cup chopped onion
2 cups water
3/4 cup chili sauce
1/2 cup chopped green peppers
1/2 tsp. salt
1/4 tsp. thyme
1/8 - 1/4 tsp. cayenne
1 cup cubed, cooked ham
1 cup cooked Shrimp
2 medium tomatoes, chunked


In large skillet, saute rice and garlic in butter until rice is golden. Stir in celery and onion, continue sauteing until tender, stirring constantly. Stir in water and next five ingredients; bring to boil. Cover, simmer 20 minutes. Add ham, Shrimp and tomatoes. Cover, simmer an additional 10 minutes or until rice is tender. Stir well before serving.


Serves 6.


May be used without ham, double Shrimp.


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