Creole Jambalaya

• 1 1/2 lb. raw, peeled and deveined shrimp
• 2 Tbsp. margarine or butter
• 3/4 c. onion, chopped
• 1/2 c. celery, chopped
• 1/4 c. green pepper, chopped
• 1 Tbsp. parsley, chopped
• 1 clove garlic, minced
• 2 c. fully cooked ham
• 1 can tomatoes, cut up
• 1 (10 1/2 oz.) can beef broth + 1 can water
• 1 c. uncooked rice
• 1 tsp. sugar
• 1/2 tsp. dried thyme leaves, crushed
• 1/2 tsp. chili powder
• 1/4 tsp. pepper

1. Melt margarine in Dutch oven.
2. Add onion, celery, green pepper, parsley and garlic.
3. Cover and cook until tender.
4. Add remaining ingredients, except shrimp.
5. Cover and simmer 25 minutes or until rice is tender.
6. Add shrimp and simmer, uncovered, to desired thickness and until shrimp are cooked, about 5 to 10 minutes.

shrimp, margarine, onion, celery, green pepper, parsley, clove garlic, fully cooked ham, tomatoes, beef broth , rice, sugar, thyme, chili powder, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208694 (may not work)