Brown Rice-Shrimp Jambalaya

• 2 teaspoons canola oil
• 2 cups finely chopped yellow onion
• 3/4 cup chopped green bell pepper
• 1/2 cup finely diced ham
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 2 teaspoons dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 4 cups fat-free, less-sodium chicken broth
• 1 1/2 cups uncooked long-grain brown rice
• 1 1/2 pounds medium shrimp, peeled and deveined

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, ham, and celery; saute 5 minutes or until onion is tender. Add garlic; saute 2 minutes.
2. Stir in parsley and next 4 ingredients (parsley through tomatoes and green chiles). Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add broth and rice; cover and simmer 30 minutes or until rice is tender. Add shrimp; cook 4 minutes. Let stand 5 minutes before serving.

canola oil, yellow onion, green bell pepper, ham, celery, garlic, parsley, thyme, black pepper, tomatoes, tomatoes, chicken broth, longgrain brown rice, shrimp

Taken from www.myrecipes.com/recipe/brown-rice-shrimp-jambalaya (may not work)