Some recipes for this dish have plenty of seafood. This one doesn't, but you will still love it!

jambalaya
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2 cloves garlic, minced 28 oz. can crushed tomatoes
2 tbsp. olive oil pinch of sugar
1 green pepper, chopped 1 tsp. dried thyme
1 large onion, chopped 1 tsp. chili powder
˝ lb. Polish or baked Virginia ham 2 cups long grain rice
2 cups cooked chicken freshly ground pepper
˝ lb. pork sausages 4 cups water
Sauté the garlic in olive oil in a large Dutch oven over moderate heat for 2 minutes. Add green pepper and onion and cook for 2 minutes more. Cut ham and chicken into ˝-inch cubes and the pork sausages into 1/4 inch slices. Add all remaining ingredients and bring to a boil. Lower the heat and simmer until all liquid is absorbed, about 1 hour. If rice is not thoroughly cooked, add more water and continue simmering. Remove and serve.