Shrimp Jambalaya

• 2 c. fully cooked ham
• 3/4 c. chopped onion
• 1/2 tsp. garlic powder
• 2 Tbsp. margarine or butter
• 2 (15 oz.) cans tomato sauce with bits
• 1 (10 1/2 oz.) can beef broth
• 1 c. uncooked long grain rice
• 1 bay leaf
• 1 tsp. sugar
• 1/2 tsp. ground thyme
• 1/4 tsp. chili powder
• dash of freshly ground pepper
• 1 lb. cooked shrimp
• 1/4 c. sliced, pitted olives
• 1 medium green pepper, cut in 3/4-inch squares

1. In large saucepan, cook ham and onion in butter until onion is tender.
2. Add garlic powder, tomato sauce, beef broth, 1 cup water, rice, bay leaf, sugar, thyme, chili powder and pepper.
3. Cover and simmer until rice is tender, about 15 minutes.

fully cooked ham, onion, garlic powder, margarine, tomato sauce, beef broth, long grain rice, bay leaf, sugar, ground thyme, chili powder, ground pepper, shrimp, olives, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967193 (may not work)