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Creole Jambalaya

3/4 c Chopped onion
1/2 c Chopped celery
1/4 c Chopped green pepper
2 Garlic cloves (minced)
2 tb Butter or margerine
2 c Cubed fully cooked ham
1 Can (28 oz) tomatoes with Liquid (cut up)
1 Can (10 1/2 oz) condensed
1 Beef broth
1 c Uncooked long grain white
1 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
1 Shrimp, peeled and 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 min.

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