Title: Jambalaya #2
Categories: Casserole
Yield: 6 Servings

1 1/2 c Chicken; cubed, or shrimp
1 c Cooked ham; cubed
2 md Tomatoes; diced
2 c Water
1 ts Salt
3 tb Flour
3 tb Butter
1/2 lb Fresh mushrooms; sliced
1/2 c Green pepper; sliced
1/2 c Celery; diced
1 Onion; diced
2 c Cooked rice; approx.

Saut‚ onion, green pepper, celery and mushrooms in skillet in butter;
brown vegetables very slightly. Then blend the flour and salt; add water
and any additional seasonings, according to taste as Tabasco,
Worcestershire sauce, soy sauce, etc. Bring the mixture to a boil; add the
chicken or shrimp and the ham; cook slowly for about 5 minutes. Serve over
hot rice. Serves 6.

Mixture may be frozen for later use.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.