Jumpin' Jambalaya

Makes 4 servings

ingredients

1/2 c. green bell pepper, coarsely chopped
1/2 c. celery, coarsely chopped
1/4 c. onion, coarsely chopped
2 garlic cloves, pressed
1 can (14 1/2 oz.) Italian seasoned diced tomatoes, undrained
1 c. sliced kielbasa sausage or cubed ham
1 c. uncooked converted long-grain white rice
1/2 tsp. dried oregano leaves
1/2 tsp. paprika
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/8 – 1/4 tsp. ground red pepper
1 can (14 1/2 oz.) chicken broth
8 oz. uncooked, medium fresh shrimp, peeled and deveined
1/2 c. frozen peas

directions

Preheat oven to 400 degrees. Mix green pepper, celery, onion, garlic, tomatoes, sausage, rice, oregano, paprika, thyme, salt and red pepper in 2-quart casserole dish. Pour chicken broth over rice mixture, cover and bake 55 – 60 minutes or until rice is tender and liquid has been absorbed. Remove from oven and stir in shrimp and peas. Cover and let stand 10 minutes to cook shrimp until they turn pink.