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Title: Creole Jambalaya
Categories: Vegetables, Pork, Rice, Chilies, Seafood
Yield: 8 servings

3/4 c Chopped onion
1/2 c Chopped celery
1/4 c Chopped green pepper
2 tb Butter
2 cl Garlic; minced
2 c Diced, fully cooked ham
28 oz Can diced tomatoes;
- undrained
10 1/2 oz Condensed beef broth;
- undiluted
1 c Uncooked long grain white
- rice
1 c Water
1 ts Sugar
1 ts Dried thyme
1/2 ts Chilli spice mix
1/4 ts Pepper
1 1/2 lb Uncooked shrimp; peeled,
- deveined
1 tb Minced fresh parsley

In a Dutch oven over medium-high heat, saute the onion,
celery and green pepper in butter until tender. Add
garlic; cook 1 minute longer. Add the next 9
ingredients; bring to a boil over medium-high heat.
Reduce heat; cover and simmer until rice is tender,
about 25 minutes.

Add shrimp and parsley; simmer, uncovered, until shrimp
turn pink, 7-10 minutes.

Ruby Williams, Bogalusa, Louisiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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