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Creole Jambalaya

1 1/2 lb. raw peeled and deveined Shrimp, fresh or frozen
2 Tbsp. butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 Tbsp. chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham
1 (28 oz.) can tomatoes, undrained, cut up
1 (10 1/2 oz.) can beef broth plus 1 can water
1 cup uncooked long grain rice
1 tsp. sugar
1/2 tsp. chili powder
1/4 tsp. pepper

Thaw Shrimp, if frozen. Melt margarine in Dutch oven. Add onion, celery, green pepper, parsley, and garlic. Cover and cook until tender. Add remaining ingredients, except Shrimp. Cover and simmer 25 minutes or until rice is tender. Add Shrimp. Simmer uncovered to desired consistency and until Shrimp are cooked, about 5-10 minutes.

Serves 6-8

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