Louisiana Jambalaya
"My husband helped add a little spice to my life. He grew up on Cajun cooking, while I ate mostly meat-and-potatoes meals.—Sandra Pichon, Slidell, Louisiana..."
INGREDIENTS
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1/4 cup canola oil
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1/2 pound Johnsonville® Fully Cooked Smoked Sausage Rope, halved and sliced
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2 cups cubed fully cooked ham
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2 celery ribs, chopped
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1 large onion, chopped
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1 medium green pepper, chopped
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5 green onions, thinly sliced
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2 garlic cloves, minced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 teaspoon dried thyme
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
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2 cans (14-1/2 ounces each) chicken broth
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1 cup uncooked long grain rice
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1/3 cup water
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4-1/2 teaspoons Worcestershire sauce
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2 pounds peeled and deveined cooked shrimp (31-40 per pound)
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