2 cups water
1-1/4 cup chopped red, green, or yellow bell pepper
3/4 cup diced ham
8-oz box yellow rice mix
8-oz peeled, deveined med. shrimp
10-oz box frozen cut okra
Bring first 3 items to boil in a large nonstick skillet. Stir in
rice. Cover and cook over low heat 15 minutes. Stir in shrimp
and the thawed okra. Cover and cook 7 minutes, stirring a few
times or until shrimp are pink and opaque and rice is tender.
Dab some hot pepper sauce on this jambalaya recipe for an extra punch.