Jambalaya

1 teaspoon vegetable oil

½ pound smoked deli ham, cubed

         1 Polska Kielbsa Sausage, cut into ¼ inch-thick slices

         1 large onion, chopped 1 large green bell pepper, chopped (about 1½ cups)

         3 ribs of celery, chopped (about 1 cup)

        3 cloves garlic, minced

1 can (28 ounces) diced tomatoes undrained

1 can (10 ½ ounces) chicken broth

1 cup uncooked rice

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme leaves

Salt

black pepper

ground red pepper

1 package (12 ounces) frozen ready to cook shrimp, thawed.

Preheat oven to 350oF. Spray 13x9 inch baking dish with nonstick cooking spray.

Heat oil in large skillet over medium-high heat until hot. Add ham and sausage. Cook and stir 5 minutes or until sausage is lightly browned on both sides. Remove from skillet and place in prepared dish. Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes. Add to sausage mixture.

Combine tomatoes with juice, broth, rice, Worcestershire, thyme, salt and black and red peppers in same skillet; bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Pour over sausage mixture and stir until combined.

Cover tightly with foil and bake 45 minutes or until rice is almost tender. Remove from oven; place shrimp on top of rice mixture. Bake, uncovered, 10 minutes or until shrimp are pink and opaque.