1 lb. raw peeled and deveined shrimp
1/4 c. butter
1 c. chopped green onion
1 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
8 oz. ham, diced
1 (28 oz.) can chopped tomatoes and liquid
1 (6 oz.) can tomato paste
2 c. water
2 chicken bouillon cubes
1/2 tsp. dried basil
1/2 tsp. pepper
1/4 tsp. hot pepper sauce
1 1/2 c. cooked rice

Thaw shrimp, if frozen. In large pot, saute onions, celery, pepper and garlic in butter 10 minutes or until tender. Stir in ham, tomatoes, tomato paste, water, bouillon cubes, and seasonings. Cook 15 minutes. Add shrimp. Reduce heat and cover and simmer 5 minutes or until shrimp are pink. Place cooked rice in soup bowls and fill with Jambalaya.