JAMBALAYA

1 Tablespoon Vegetable Oil
3 lean bacon slices, chopped
1 medium sized onion, finely chopped
2 celery stalks, trimmed and chopped
12 oz. (2 cups) long-grain rice, washed, soaked in cold water for 30 minutes and drained. This is NOT minute rice.
1 pint (2 cups) chicken stock
½ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 bay leaf
1 large green pepper, white pith removed, seeded and roughly chopped
14 ounces canned peeled tomatoes
4 ounces cooked ham
8 ounces cooked shrimp, shelled
8 ounces cooked chicken meat, chopped
1 tablespoon finely chopped fresh parsley



In a large saucepan, heat the oil over moderate heat.
When the oil is hot, add the bacon and fry, stirring occasionally, for 6 minutes or until it is crisp and golden brown.

With a slotted spoon, remove the bacon from the pan and drain on kitchen paper towels. Set the bacon aside.

Add the onions to the sauce pan and cook, stirring for 8 to 10 minutes or until golden brown. Add the celery. Then stir in the rice. Cook, stirring constantly for 3 minutes or until rice is well coated with the fat. Pour in the chicken stock, stirring constantly. Add the salt, pepper, cayenne, and bay leaf. Reduce the heat to low. Cover the pan and simmer for 10 minutes.

Add the green pepper and tomatoes with the can juice and simmer, covered for another five minutes.

Add the cooked ham, cooked shrimp, cooked chicken and reserved bacon pieces and stir well. Re-cover the pan and cook another five minutes or until the meat and shrimps are heated through and the rice is tender.

Remove the pan from the heat and transfer to a serving dish. Sprinkle with parley and serve at once.

Have some Louisiana Hot Sauce available. Serve with a green salad and slabs of really good French or Italian bread.