This quick and easy jambalaya makes a special dinner when there's no time to cook. First, bacon and sausage are sauteed, then the pan drippings are blended with flour. The other ingredients--chopped tomato, sliced celery, pitted black olives and tomato paste--are added to make a richly textured sauce flavored with garlic, oregano, thyme and chili powder.
After the sauce comes to a boil, shelled shrimp are added and cooked just until they turn pink, about four minutes. The rosy, aromatic concoction is served over hot cooked rice. Complete the menu with a mixed green salad and crusty bread.
1/4 pound medium shrimp
3 slices bacon
6 ounces hot or smoked sausage, thinly sliced
1 clove garlic, minced
1 tablespoon flour
2 medium tomatoes, chopped
3/4 cup pitted black olives, halved