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Helen Kilmer, Sarasota, Florida


2 tbs. butter
2 tbs. olive oil
1 cup finely chopped onions
2 green peppers, seeded and diced
2 cloves garlic, minced
1 cup uncooked rice
1 lb 3 oz can tomatoes, drained and chopped
1/2 tsp. thyme
1/4 tsp. basil
1/4 tsp. paprika
1 and 1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup dry white wine
1 and 1/2 cup chicken broth
1/4 tsp. powdered saffron
2 cups cooked ham, diced
6-12 fresh or canned oysters, optional
3 tbs. fresh parsley, minced

Heat butter and oil on top of the stove, in a heavy flameproof casserole.

Add onions, cook over low heat for about 10 minutes or until limp.

Add green peppers and garlic, and sauté briefly.

Stir in rice, cook, stirring constantly, until rice is opaque.

Preheat oven to 350 degrees.

Add tomatoes, thyme, basil, paprika, chili powder, salt, pepper, wine and broth to rice mixture.

Sprinkle with saffron, give mixture a brisk stir.

Bring to a boil, add diced ham.

Cover casserole and place in oven.

Bake for 25 to 35 minutes or until rice is plump and all the liquid has been absorbed.

If you like oysters, add them about 10 minutes before Jambalaya is done, pushing them down into the rice.

When ready to serve, sprinkle top with minced parsley.

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