Ingredients
3/4 cup chopped onion1/2 cup chopped celery1/4 cup chopped green pepper2 tablespoons butter2 garlic cloves, minced2 cups cubed fully cooked ham1 can (28 ounces) diced tomatoes, undrained1 can (10-1/2 ounces) condensed beef broth, undiluted1 cup uncooked long grain white rice1 cup water1 teaspoon sugar1 teaspoon dried thyme1/2 teaspoon chili powder1/4 teaspoon pepper1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined1 tablespoon minced fresh parsley
Preparation
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.
