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Ham and Shrimp Jambalaya

1 Onion; coarsely diced
1 lg Green bell pepper; chopped
2 Cloves garlic; minced
1/2 ts Cayenne pepper; or to taste
1/2 ts Dried oregano; crushed
1/2 ts Dried thyme; crushed
1/2 ts Dried basil; crushed
1 Bay leaf
1 tb Butter or margarine AND cooking oil
3 c Cooked rice
2 c Large shrimp (about 1 pound), cleaned & cooked
2 c Cubed cooked ham (about 1-1 1/4 pound)
1 cn Peeled tomatoes (16 ounces); undrained & chopped
1 ts Natural hickory seasoning
1 ts Cajun seasoning
6 ds Tabasco sauce; or to taste

In large skillet over medium heat, cook onion, bell pepper, garlic, cayenne pepper and herbs in butter and oil until tender. Stir in remaining ingredients. Cook for 10-15 minutes or until heated through, stirring occasionally. Serve immediately.

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