Title: Prize-Winning Creole Jambalaya
Categories: Cajun
Yield: 8 Servings

3/4	c	Chopped onion
1/2	c	Chopped celery
1/4	c	Chopped green pepper
2		Garlic cloves, minced
2	tb	Butter or margarine
2	c	Cubed fully cooked ham
1	cn	Tomatoes with liquid, cut up (28 oz.)
1	cn	Condensed beef broth (10 1/2-oz.)
1	c	Uncooked long grain white rice
1	c	Water
1	ts	Sugar
1	ts	Dried thyme
1/2	ts	Chili powder
1/4	ts	Pepper
1 1/2	lb	Fresh or frozen uncooked shrimp, peeled & deveined
1	tb	Chopped fresh parsley

In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes.

Source: Country magazine (Aug. 1993)

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