Easy On Your Heart Jambalaya

Directions

1. 1/4 Tsp. Cayenne 1/2 tsp. Dry thyme leaves 1/2 tsp. Dry basil 1/2 tsp. Black pepper 1/4 c. Minced parsley 1 c. Long-grain white rice 1 lb. Canned tomatoes - cut up 3 c. Chicken broth - regular 10 ounces Oyster, fresh, shucked - small Pacific 1 lb. Shrimp, medium (44-50 ct.) - shelled and deveined to taste
2. In a 5 to 6 qt pan over high heat, combine onion, bell pepper, celery, garlic, and 1/2 c. water. Stir often till moisture evaporates and vegetables begin to stick to pan, about 10 min. Stir free with 2 tb. water. Add in turkey sausage, bacon, and ham and stir often till mix begins to brown, 8 to 10 min. Stir in bay leaf, cayenne, thyme, basil, pepper, parsely, rice, tomatoes and their liquid, broth, and juices liquid removed from oysters. Bring to a boil over high heat, cover and simmer till rice is tender to bite, 30 to 40 min. Stir occasionally. till shrimp turn pink, about 8 min; stir often. Season to taste with salt.
3. Makes 8