Ingredients:
2 slices bacon, diced
½ cup chopped onion
1 clove garlic, crushed
½ lb. cooked ham, diced
1 stalk celery, diced
1 ½ lb. peeled & deveined shrimp
1 (1-lb.) can tomatoes
1-cup rice
1-pint oysters
1-cup chicken broth
1 tsp dried parsley flakes
2 bay leaves
¼ tsp thyme
1 tsp salt
1/8 tsp pepper
Directions:
In a large skillet, cook bacon until crisp. Add onion, garlic, celery and ham. Sauté briefly. Stir in shrimp, tomatoes, chicken broth, tomato sauce, parsley flakes, bay leaves, thyme, salt and pepper. Cover and simmer for 45 minutes. Add oysters during the last 15 minutes. Cook rice separately and thicken slightly with cornstarch or flour. Serve Jambalaya, over individual servings of rice. (Usually the rice is cooked in the Jambalaya, but if the time of serving is uncertain, it may be preferable to cook the rice separately.)
http://www.southerneasyrecipes.com/N_O_Jambalaya.html
