Title: Prize-winning creole jambalaya
 Categories: Misc, Cajun
      Yield: 8 Servings
 
    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 cn Tomatoes with liquid, cut
           - up (28 oz.)
      1 cn Condensed beef broth
           - (10 1/2-oz.)
      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 & 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
  minutes.