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Jambalaya
1 oz minced prosciutto or Canadian bacon 2 cups cubed boiled country ham 1 pound spicy smoked sausage cut into half inch pieces 1 cup coarselt chopped onion 1 cup cubed green pepper 1 tablespoon slivered garlic 3 cups peeled, seeded and chopped fresh plum tomatoes 1 cup chicken broth 1 cup tomato juice three fourths teaspoon dried thyme 1 bay leaf half teaspoon Tabasco half teaspoon freashly ground pepper 1 cup white rice 1 pound sea scallops or large bay scallops 1 half pound shelled and deveined jumbo shrimp half pound crawdads half cup finely chopped fresh Italian parsley In a very large oven proof skillet, saute the prosciutto over
medium heat until it just begins to get crisp around the
edges. Add the ham, sausage, onion, green pepper and
garlic. Increase heat to medium high and saute for 5 minutes
until the meat begins to brown.
Add the tomato, broth, tomato juice, thyme, bay leaf,
Tabasco and pepper. Cover and simmer for 8 minutes..
Preheat oven to 350.
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