4 slices bacon or 3 mild Italian sausages
1 lg. onion, finely chopped
1 green pepper, seeded & cut in 3/4" pieces
2 cloves garlic, crushed
1 c. raw rice
1/2 lb. cubed, cooked ham
19 oz. can tomatoes
1 1/2 c. chicken broth or water
1 tsp. salt
1/2 tsp. thyme
2-3 drops hot pepper sauce
1 lb. med. sized raw shrimp, shelled & deveined
Chopped parsley

Fry bacon in large, heavy casserole until brown but not crisp. If using sausage, remove casing, break up and cook in small amount of oil. Add onion, cook for 5 minutes until transparent but not brown. Add garlic and green pepper, cook and stir for 3 minutes.

Stir in rice, cubed ham, tomatoes, chicken broth and seasonings. Bring to a boil, cover and place in a 350 degree oven. After 20 minutes, add shrimp, pushing them well down into the rice. Cover and cook another 10 minutes until rice is tender and stock absorbed. Add more stock or water if rice is very dry. Garnish with chopped parsley and serve. Serves 4-5.