This Jambalaya recipe has the coul of a cajun but the true taste of Maryland in it.

Recipe Ingredients:

1/2 pound shrimp, cooked and cleaned

10 ounces of oysters with juice

6 slices bacon, cooked and chopped

1 cup onion, chopped

1 cup celery, chopped

1/2 cup green pepper, chopped

1 cup okra, cut up

1 clove garlic, minced

1 pound tomatoes, canned

1 1/2 cups water

1 cup rice uncooked

2 teaspoons salt

1/2 teaspoon thyme

1/4 teaspoon paprika

1 bay leaf

2 tablespoons hot sauce

After you fry bacon drain on paper and chop leaving bacon drippings in pan. In the same sauce pan add onion, celery, green pepper and garlic. Cook over low heat until vegetables are tender. Add tomatoes, okra, water, rice and sesonings. Cover and simmer on medium heat for 20 minutes.  Add oyster and juice and chopped bacon. Cover and cook another 20 minutes. Stir occasionally. When rice is done mix in shrimp and keep over heat until shrimp are hot.

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