Prize-winning Creole Jambalaya

Ingredients

90 gr onion
50 gr celery
34 gr green pepper
2 garlic
28 gr butter
450 gr cubed fully ham
1 package tomatoes with liquid
1 package condensed beef broth
120 gr long rice
240 ml water
4 gr sugar
2 gr thyme
1 gr chili powder
1 gr pepper
2 gr parsley

Instructions

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.