Jambalaya

2 strips bacon diced
1/2 med onion chopped
3 tbsp bell pepper chopped
1 clove garlic minced
1/2 c sliced okra
2/3 c uncooked rice
1/2 c water
1 can diced tomatos
1/2 -1 lb headless raw (fresh or thawed frozen) shrimp

Zatarain's or Tony Chachere's Creole seasoning

Fry bacon, onion, peppers and garlic in skillet. If okra is fresh or frozen add it and brown a little. Add rice and brown lightly. Pour in water and can of tomatos. Tip: you can use a can of tomatos and okra mixed together. Add creole seasoning to taste. Cover and simmer on lowest heat. Total cooking time will be about 30 min for the rice mixture. If you don't mind peeling the shrimp at your plates (messier but tastier) you can add them in the rice about halfway through. If you want them peeled, boil them 5 min in a separate pot. Run cold water over them, peel and add to rice when there is about 5 min left. Tip: watch the rice and add water if it is evaporated and the rice is not yet done. Rice is done tender when the kernels split open.

Variation: Chicken Jambalaya
Same as above but use cooked chicken meat and add with the tomatos and water.

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