Jambalaya

I have been thinking about the south so much lately, and I decided on Jambalaya…enjoy.

1 lb. bacon
½ cup chopped onion
2 green peppers, chopped
1 cup uncooked rice
2 cloves garlic, minced
1-16 oz. can tomatoes
1 tsp. salt
1 bay leaf
¼ tsp. thyme
½ lb. cooked ham, cubed
2 Tbsp. chopped parsley
½ tsp. pepper
½ tsp. Tabasco sauce
2 cups chicken broth
1 lb. shrimp, cooked, shelled and deveined
Preheat oven to 350 degrees. Cut bacon into ½ inch pieces and cook in a heavy, oven-proof pan or dutch oven with cover. When browned, remove with slotted spoon to paper towel and drain. Saute onion until transparent. Add green peppers; cook for 1 minute. Add rice; stir and cook rice for 3 minutes. Add remaining ingredients and bring to a boil. Cover pot and place in oven. Bake at 350 degrees covered for 15-20 minutes or until liquid is absorbed and the rice is tender. Sprinkle with parsley.