CAJUN STYLE JAMBALAYA
SERVES 6

3 tablespoons olive oil
2 large onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 large garlic cloves, chopped
1 28-ounce can ready-cut tomatoes
2 cups diced ham or cooked Cajun (Andouille) sausage
1/2 cup dry white wine
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3/4 cup long-grain white rice

Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; sauté until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Season with salt and pepper.