Prize-Winning Creole Jambalaya
| Yield: | 8 Servings |
| Categories: | Cajun |
| 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 |
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