Prize-Winning 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 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

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)