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 Can (28 oz) Tomatoes with Liquid (cut up)
1 Can (10 1/2 oz) Condensed Beef Broth
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 and 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 min

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