Ham And Shrimp Jambalaya

Remember that the man who truly repents is never satisfied with his own repentance. We can no more repent perfectly than we can live perfectly. However pure our tears, there will always be some dirt in them; there will be something to be repented of even in our best repentance. But listen! To repent is to change your mind about sin, and Christ, and all the great things of God. There is sorrow implied in this; but the main point is the turning of the heart from sin to Christ. If there be this turning, you have the essence of true repentance, even though no alarm and no despair should ever cast their shadow upon your mind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Cajun	Cajun & cre, Et, Main course, Veal	8	Servings

INGREDIENTS

1		Onion, coarsely diced
1		Green bell pepper, chopped
2		Cloves garlic, minced
1/2	t	Cayenne pepper, or to taste
1/2	t	Dried oregano, crushed
1/2	t	Dried thyme, crushed
1/2	t	Dried basil, crushed
1		Bay leaf
1	T	Butter or margarine AND
		cooking oil
3	c	Cooked rice
2	c	Large shrimp, about 1
		pound cleaned & cooked
2	c	Cubed cooked ham, about 1-1
		1/4 pound
1		Peeled tomatoes, 16 ounces
		undrained & chopped
1	t	Natural hickory seasoning
1	t	Cajun seasoning
6	ds	Tabasco sauce, or to taste

INSTRUCTIONS

In large skillet over medium heat, cook onion, bell pepper, garlic,
cayenne pepper and herbs in butter and oil until tender. Stir in
remaining ingredients. Cook for 10-15 minutes or until heated  through,
stirring occasionally. Serve immediately.  Recipe by: Pamela Creeden
Posted to MC-Recipe Digest V1 #755 by  Creedenite@aol.com on Aug 21,
1997

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