Creole Jambalaya
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves, minced
2 tbsp margarin
2 cups cubed fully cooked ham
1 can (28 oz)low-sodium tomatoes with liquid, cut up
2/3 cup low sodium beef broth
1 cup long grain rice
1 cup water
1 tsp sugar (substitute)
1 tsp dried thyme
1/2 tsp chili powder
1/4 tsp pepper
1 1/2 pounds fresh or frozen uncooked shrimp, peeled and veined
1 tbsp chopped fresh parsley
In a dutch oven, saute onion, celery, green pepper and garlic in margarin
until tender. Add next nine 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, about 7-10 minutes. Yield 8
servings.