Jambalaya

Sauté peppers, onions, celery and garlic in lard until translucent. Cut ham into not too narrow slices and then into small squares, cut both types of sausage into slices. Add to the other ingredients in the saucepan and stir-fry heartily for 5 min. Add long grain rice, continue stirring.

Then extinguish with peeled tomatoes and clear soup, add salt, pepper and thyme. Put the lid on and cook at a moderate temperature for about 35 minutes.

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