Title: Prize-Winning Creole Jambalaya
Categories: Misc, Cajun
Yield: 8 Servings

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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini