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Jambalaya
 From the kitchen of Audrey Watson

4 tablespoons bacon drippings
1 medium onion, chopped
1 green pepper, chopped
hot pepper to taste
garlic to taste
16 ounce can tomatoes or 5 fresh, chopped
paprika and Tabasco sauce to taste
1 cup raw rice (long grain)
1 cup ham, sausage, chicken, shrimp or other meat.

Saute onion, pepper, garlic in drippings. Add rice and cook 2 min. Add meat, tomato, salt Tabasco and paprika. Pour into deep pan, cover and bake at 350 for 45 min or until rice is tender. Best made ahead and eaten warmed over. 

Serve with pull-apart bread and salad.

 
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