Creole Jambalaya

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.

Ingredients

• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 cups cubed fully cooked ham
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 cup uncooked long grain white rice
• 1 cup water
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
• 1 tablespoon minced fresh parsley

Directions

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.