Shrimp Jambalaya

• 1/4 cup each chopped green onions, celery and green pepper
• 2 tablespoons butter
• 1/4 teaspoon minced garlic
• 3/4 cup stewed tomatoes, cut up
• 1/4 cup water
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 1/2 teaspoon chicken bouillon granules
• 1/8 teaspoon dried basil
• 1/8 teaspoon hot pepper sauce
• 1/4 pound uncooked medium shrimp, peeled and deveined
• 1/3 cup cubed fully cooked ham
• Hot cooked rice, optional

1. In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.
2. Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.

green onions, butter, garlic, tomatoes, water, tomato paste, sugar, chicken bouillon granules, basil, hot pepper, shrimp, rice

Taken from www.tasteofhome.com/recipes/shrimp-jambalaya/ (may not work)