Dijon Jambalaya

Ingredients

• 14 oz no-salt-added beef broth canned
• 0.3 tsp pepper black
• 14 oz canned tomatoes undrained canned
• 1 lb ham cooked cut into 1/2-inch pieces
• 3 Tbsp grey poupon dijon mustard 
• 2 tsp garlic minced
• 1 medium bell pepper green chopped
• 1 cup rice white instant uncooked
• 2 Tbsp olive oil 
• 1.5 cups onions chopped
• 1 lb shrimp cleaned
• 0.5 tsp thyme leaves dried
• 2 tsp lea & perrins worcestershire sauce 

Equipment

• sauce pan
• dutch oven

Directions

1. Heat oil in Dutch oven or large heavy saucepan on medium-high heat.
2. Add ham, onions and green peppers; cook and stir until vegetables are crisp-tender.
3. Add tomatoes with their liquid, the beef broth, rice, mustard, Worcestershire sauce, garlic and thyme; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 25 min., stirring occasionally.
4. Stir in shrimp; cook 10 min. or until shrimp are cooked through.
5. Add black pepper; mix well.