Title: Peach jambalaya
 Categories: Cajun, Seafood, Ceideburg 2
      Yield: 4 Servings
 
      1    Green pepper, diced
      1    Onion, sliced
      2    Tomatoes, chopped
      2    Cloves garlic, minced
      1 ts Thyme
    1/4 lb Ham, diced
    1/4 lb Spicy or smoked sausage,
           -sliced
      2 tb Oil
      1 tb Tomato paste
      1 c  Chicken broth
      3    Peaches, sliced
    1/4 lb Shrimp, deveined
           Salt and Pepper to taste
      3 c  Cooked rice
 
  Ok, all you Nawlins folks++here's some regional recipes for you.
  They're from the San Francisco paper so I won't even begin to vouch
  for their authenticity, but a couple of them are so complex that they
  just about *have* to be real...
  
  Saute green pepper, onion, tomatoes, garlic thyme, ham and sausage in
  oil for about 5 minutes.  Add tomato paste and chicken broth; simmer
  for 5 minutes.
  
  Add peaches and shrimp; cover and simmer for 5 minutes, until shrimp
  turn pink.  Add salt and pepper to taste.
  
  Serve over hot rice.
  
  Makes 4 servings.
  
  Posted by Stephen Ceideburg; February 27 1991.