Recipe: Pantry Shelf Jambalaya

PANTRY SHELF JAMBALAYA

1/4 cup butter, margarine or oil
1/4 cup onion, chopped
1 can mushrooms, sliced
1 can (10 1/2 oz.) bouillon
1 package frozen small Shrimp
1 can tomatos
3/4 cup uncooked rice
1/2 cup frozen peas
1/2 cup green pepper, diced
1/2 cup celery, chopped
1 (4 1/2 oz.) can deviled ham
1/2 tsp. sugar
1/2 tsp. chili powder
1/2 tsp. hot pepper sauce

Melt butter in skillet, add onion, cook until tender but not brown.

Drain mushrooms and add bouillon to mushroom liquid to make 2 cups. Add to skillet. Add remaining ingredients, cover, simmer 20 to 30 minutes. Check to make sure mixture is not becoming too dry.

Servings: 4