Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Chopped onion |
| ½ cup | Chopped celery |
| ¼ cup | Chopped green pepper |
| 2 \N | Garlic cloves, minced |
| 2 tablespoons | Butter or margarine |
| 2 cups | Cubed fully cooked ham |
| 1 can | Tomatoes with liquid, cut up (28 oz.) |
| 1 can | Condensed beef broth (10 1/2-oz.) |
| 1 cup | Uncooked long grain white rice |
| 1 cup | Water |
| 1 teaspoon | Sugar |
| 1 teaspoon | Dried thyme |
| ½ teaspoon | Chili powder |
| ¼ teaspoon | Pepper |
| 1½ pounds | Fresh or frozen uncooked shrimp, peeled & deveined |
| 1 tablespoon | 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)