-
1
Preheat oven to 350 degrees.
-
2
In a heavy 3-4 quart casserole, fry the bacon over moderate heat until it has rendered its fat and is brown but not crisp.
-
3
Drain on paper towels and reserve.
-
4
Add the onions to the fat in the pan and cook them for 8-10 minutes, stirring occasionaly until they are transparent but not brown.
-
5
Mix in the green peppers if you are using them.
-
6
The green peppers will wilt slightly in about 3 minutes, at which point the rice should be stirred inches Turn the rice about in the hot fat over moderate heat until the grains become somewhat opaque and milky.
-
7
Then add the garlic, tomatoes, bacon, thyme, salt and pepper, stirring them together thoroughly.
-
8
Pour in the bouillon and bring it to a boil.
-
9
Add the ham and stir again.
-
10
Cover the casserole tightly and place it in the lower third of the oven.
-
11
After 10 minutes add the shrimp, pushing them down beneath the rice.
-
12
Continue to bake tightly covered for about 10 minutes longer or until all of the stock is absorbed and the rice is tender.
-
13
If at any point during this time the rice appears dry, add a few tablespoons more of bouilllon.
-
14
Serve directly from the casserole or mound the jambalaya on a large heated platter.
-
15
Garnish with the parsley.
-
16
I'm guessing on amount of time required.
