Jambalaya

½ - 1 pound bacon

2 medium onions, chopped

2 peppers (green and/or red), sliced

¾ lb Chicken

2 Andouille sausage

½ lb prosciutto or other

1 lb shrimp

28 oz can Tomatoes, cut up

Can broth

½ cup white wine

3 T Tony Charo jambalaya spice

2 cups rice (I use short grain)

• 1. Long sauté of peppers in a separate pan in olive oil

  2. Cook bacon, drain some of the grease leaving several tablespoons including the bacon debris, add onions and saute until soft.

  3. Add meats and cook for a while

  4. Add Tomatoes and juice and cook for 5 min

  5. Add broth, wine, rice and spice cook covered just simmering for 15-20 min until rice is approaching done

  6. Add shrimp and peppers, cook until shrimp are just done.

I really do recommend Tony Charo although Evelyn used something else (getting hotter results).