Shrimp Jambalaya

This recipe appeared in the Casseroles and Compliments (1966) recipe brochure.

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Ingredients

Melt butter in flameproof casserole or skillet over medium heat.
Add onion and green pepper and sauté until lightly browned, stirring frequently.
Add ham and shrimp; cook until ham is lightly browned and shrimp are pink.
Drain tomatoes measuring juice.
Add water to juice to equal 1½ cups of liquid.
Add liquid, tomatoes, salt, thyme, bay leaf, parsley, and sugar to mixture in skillet.
Cover and simmer 5 minutes.
Stir in rice, cover and simmer 5 minutes.
Remove bay leaf and serve.