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Title: Simple Seafood Jambalaya
Categories: Shellfish Entree Casserole
Yield: 6 Servings

1smOnion, chopped
1cSliced okra
1 Green pepper, diced
1clGarlic, minced
2cPeeled, deveined shrimp
  Salt and pepper to taste
16ozCan whole tomatoes, drained (reserve liquid)
1/4cChili sauce
2 1/4cUncooked instant rice

In a large skillet, saute onion, orkra (or green pepper) and garlic in butter until tender but not browned. Add shrimp and continue to saute for 2 to 3 minutes, until almost cooked through. Remove shrimp and reserve. Add thyme, salt and pepper. Drain tomatoes and add tomato liquid with water to make 2 1/4 cups of liquid. Add tomatoes to skillet, along with tomato-water mixture and chili sauce. Bring to a boil. Stir in uncooked rice. Cover skillet and allow mixture to simmer to 5 to 8 minutes or until most of the liquid is absorbed. About 2 minutes before rice is done, stir in reserved shimp.