Jambalaya Salad

Ingredients

• 6 slices bacon 
• 0.5 cup celery sliced
• 0.3 teaspoon chili powder 
• 1 teaspoon thyme leaves dried
• 1 clove garlic minced
• 0.5 cup bell pepper green chopped
• 0.5 cup ham cubed
• 0.3 cup onion chopped
• 0.8 cup salad dressing italian-style
• 0.3 teaspoon salt 
• 6 ounce tiny shrimp drained canned
• 1 cup tomatoes fresh chopped
• 1.3 cups water 
• 0.7 cup rice long-grain white uncooked

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. In a medium saucepan, bring water to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes.
2. While the rice is cooking, place bacon in a large, deep skillet over medium-high heat. Cook until evenly brown.
3. Drain, cool, and crumble.
4. In a large bowl, mix the cooked rice, crumbled bacon, shrimp, ham, bell pepper, celery, onion, and tomatoes.
5. Prepare the dressing by whisking together the salad dressing, thyme, chili powder, garlic, and salt.
6. Pour over rice mixture, and toss to coat. Cover, and chill in the refrigerator until serving.