Easy Shrimp Jambalaya

• 1 small onion, chopped
• 1/2 small green pepper, chopped
• 2 Tbsp. margarine and butter, melted
• 1 lb. shrimp, cleaned
• 1/2 c. diced, cooked ham
• 1 (28 oz.) can whole tomatoes
• 2 Tbsp. chopped parsley
• 1 small bay leaf
• 1 tsp. salt
• 1/2 tsp. sugar
• 1/4 tsp. dried thyme leaves
• 1 1/2 c. instant rice

1. Cook and stir onion and green pepper in melted margarine in skillet until lightly browned, stirring frequently.
2. Add shrimp and ham.
3. Cook until shrimp are pink and ham is lightly browned.
4. Drain tomatoes, measuring liquid.
5. Add water to make 1 1/2 cups.
6. Cut up tomatoes.
7. Stir into shrimp mixture with tomatoes, parsley, bay leaf, salt, sugar, thyme and rice.
8. Cover and bring to a boil. Reduce heat; cover and simmer 5 minutes longer.
9. Yields 6 servings.

onion, green pepper, margarine, shrimp, tomatoes, parsley, bay leaf, salt, sugar, thyme, instant rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776349 (may not work)