2 tbsp. vegetable oil
1 c. chopped onion
1 med. green bell pepper
2 tsp. minced garlic (3-4 lg. cloves)
1 can (15 oz.) Spanish rice
1 can (10 3/4 oz.) condensed chicken gumbo soup
1 lb. lg. shrimp, cooked, peeled & deveined (about 2 c.)
1/2 lb. ham (canned or baked), cut into 1/2" cubes (about 2 c.)
1 bay leaf
1/2 tsp. dried thyme leaves, crumbled
Hot pepper sauce to taste
1/3 c. chopped fresh parsley

Heat oven to 350 degrees. Butter 2 quart casserole. In medium size skillet, heat oil over medium-high heat. Add onion, pepper and garlic. Cook stirring often until onion is translucent and pepper is tender; remove from heat. Stir in remaining ingredients except parsley and spoon into prepared casserole. Top with parsley. Bake uncovered about 30-45 minutes until bubbly. Remove bay leaf and serve. makes 6 main dish servings.