Prize-winning creole jambalaya

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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)