Creole Jambalaya

• 3/4 c. onion, chopped
• 1/2 c. celery, chopped
• 1/4 c. green pepper, chopped
• 2 cloves garlic, minced
• 2 Tbsp. butter or olive oil
• 2 c. ham or smoked sausage
• 1 (28 oz.) can tomatoes, chopped
• 1 (10 to 12 oz.) can beef broth
• 1 c. white rice (uncooked)
• 1 c. water
• 1 tsp. sugar (if desired)
• 1 tsp. thyme
• 1/2 tsp. chili powder
• 1/4 tsp. pepper
• 1 1/2 lb. uncooked shrimp (fresh or frozen), peeled and deveined

1. Saute onion, celery, green pepper and garlic in butter or olive oil until tender.
2. Add the next 9 ingredients; bring to a boil.
3. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
4. Add shrimp and parsley.
5. Simmer, uncovered, until shrimp are cooked, about 10 minutes.

onion, celery, green pepper, garlic, butter, ham, tomatoes, beef broth, white rice, water, sugar, thyme, chili powder, pepper, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051182 (may not work)