Fry bacon crisp, set aside and reserve. Fry rice and onion until rice starts to brown. Add garlic and saute till softened.
Stir in tomatoes, chicken broth, 1 bay leaf, 1/2 t salt, 1/2 t thyme.
Cover and simmer 15 minutes. Stir in ham, shrimp and hot pepper sauce. cook until shrimp turns pink. About 5-10 minutes more. Crumble bacon on Jambalya. Serve with Tabasco on the side.
Originally Submitted
8/11/2010
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