SHRIMP & HAM JAMBALAYA

INGREDIENTS:

1 cup long-grain rice

4 or 5 chopped canned plum tomatoes, plus enough of their juice to make 1 cup

1 cup finely chopped onions

¼ cup finely chopped green bell pepper

1 bay leaf

½ tsp dried oregano

¼ tsp dried thyme

½ tsp salt

½ cup dry sherry

12 to 16 medium shrimp

1 cup cubed Black Forest ham (about 6 oz.)

Chopped fresh flat-leaf parsley for garnish

PREPARATION:

In a soaked 3 qt. clay pot, combine the rice, tomatoes, onions, bell pepper, bay leaf, oregano, thyme, salt, and sherry. Add 1 ½ cup of water and stir to blend. Cover the pot and place it in a cold oven. Set the oven temperature to 450 degrees F and cook for 40 minutes (the rice will be al dente). Meanwhile, peel the shrimp, leaving the tail and the shell up to the first joint. Stir the ham and shrimp into the rice. Cover the pot and cook for 9 to 10 minutes, just until the shrimp are pink and firm. Remove and discard the bay leaf. Garnish with the parsley. Serve immediately.

SERVES FOUR