Jambalaya

MmmmMmmmmGood! This is a great Fall dinner. Brenn came home last year and said he tried another type of Jambalaya at a friends house so I embarked on finding and making another recipe than the one I usually made.  We all loved this one much better but he said it was not like Miss Katie's.  I asked her about her recipe and how Brenn raved about it and she laughed for a long time and then told me hers came out of a box! She is from Louisiana and a real Cajun so this made us all laugh! Anyway....this is a keeper!

~Recipe~

• 6 slices bacon, cut into 1 inch pieces
• 1 cup chopped celery
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1/2 pound cubed cooked ham
• 1/2 pound cubed cooked chicken
• 1/2 pound cubed smoked sausage
• 2 (14.5 ounce) cans crushed tomatoes, with liquid
• 2 cups beef broth
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 2 teaspoons Cajun seasoning
• 2 cups uncooked white rice
• 1/2 pound salad shrimp
• • 1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
       • 1. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender
            • 1. Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving. Enjoy!
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