Creole Jambalaya

• 3/4 c. chopped onion
• 1/2 c. chopped celery
• 1/4 c. chopped green pepper
• 2 cloves garlic, minced
• 2 Tbsp. butter or margarine
• 1 (10.5 oz.) can tomatoes with liquid, cut up
• 1 c. uncooked long grain white rice
• 1 tsp. dried thyme
• 1/4 tsp. pepper
• 2 c. cubed, fully cooked ham
• 1 (10.5 oz.) can condensed beef broth
• 1 c. water
• 1 tsp. sugar
• 1/2 tsp. chili powder
• 1 1/2 lb. fresh uncooked shrimp, peeled and deveined
• 1 Tbsp. chopped fresh parsley

1. In oven, saute onion, celery, green pepper and garlic in butter until tender.
2. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
3. Add shrimp and parsley.
4. Simmer, uncovered, until shrimp are cooked, approximately 7 to 10 minutes.

onion, celery, green pepper, garlic, butter, tomatoes, long grain white rice, thyme, pepper, condensed beef broth, water, sugar, chili powder, fresh uncooked shrimp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=589698 (may not work)