Jambalaya, With Thanks to Pol Martin

Ingredients

• 4 slices bacon, diced
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 4 tomatoes, peeled and seeded or 410 g canned tomatoes
• 1/2 teaspoon fennel seed
• 1/2 teaspoon thyme
• 1 cup cooked rice
• 1 cup chicken stock
• 1/2 lb cooked ham, chopped in small pieces
• 3/4 lb shrimp, peeled and deveined
• 1 yellow pepper, cut in strips
• 1 green pepper, cut in strips
• 3 drops hot pepper sauce

Directions

1. 1

   Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).

2. 2

   Cook bacon in large pan over medium heat. Remove from pan and set aside.

3. 3

   Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.

4. 4

   Stir in tomatoes, fennel and thyme. Cook 5 minutes.

5. 5

   Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.

6. 6

   (I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).

7. 7

   Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.