Shrimp and Ham Jambalaya (Creole Louisiana)

Jambalaya is a traditional Louisiana dish, coming from their Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed” I particularly like this variation with shrimp and ham.

¾ cup onion, chopped
½ cup celery, chopped
¼ cup green pepper, chopped
2 Tbsp. butter
2 cloves garlic, minced
2 cups ham, cooked and cubed
1 can (28 oz) diced tomatoes, undrained
1 can (10½ oz) condensed beef broth, undiluted
1 cup long grain white rice, uncooked
1 cup water
1 tsp. sugar
1 tsp. dried thyme
½ tsp. chili powder
¼ tsp. black pepper, freshly cracked
1½ lbs fresh or frozen uncooked shrimp, peeled and deveined
1 Tbsp. fresh parsley, minced

In a Dutch oven over medium-high heat, sauté the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next nine 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, for 7-10 minutes or until shrimp turn pink.

Makes 8 servings.