4 tbsp. fat (preferably bacon or ham)
1 lg. onion, minced
2 lbs. shrimp, peeled and deveined
3 c. canned tomatoes, with the juice, mashed
2 tsp. salt, bay leaf, thyme, pepper and any seasoning desired
1 1/2 c. rice, well wash

Use iron pot. Fry onion lightly, add shrimp and cook for 5 minutes. Add tomatoes and seasoning. Bring to a good boil, add rice; boil for 5 minutes, then cover pot tightly. Reduce heat very low, cook for an hour. Do not stir. Serves 6.

Plumped oysters and bits of cooked chicken, ham, liver may be added to jambalaya.