Prize-winning creole jambalaya

8 servings

Ingredients

QuantityIngredient
¾cupChopped onion
½cupChopped celery
¼cupChopped green pepper
2Garlic cloves, minced
2tablespoonsButter or margarine
2cupsCubed fully cooked ham
1canTomatoes with liquid, cut up (28 oz.)
1canCondensed beef broth (10 1/2-oz.)
1cupUncooked long grain white rice
1cupWater
1teaspoonSugar
1teaspoonDried thyme
½teaspoonChili powder
¼teaspoonPepper
poundsFresh or frozen uncooked shrimp, peeled & deveined
1tablespoonChopped fresh parsley

Directions

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)