1 1/2 lb. raw peeled and deveined shrimp, fresh or frozen
2 tbsp. butter
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 tbsp. chopped parsley
1 clove garlic, minced
2 c. cubed fully cooked ham
1 (28 oz.) can tomatoes, undrained, cut up
1 (10 1/2 oz.) can beef broth plus 1 can water
1 c. uncooked long grain rice
1 tsp. sugar
1/2 tsp. chili powder
1/4 tsp. pepper

Thaw shrimp, if frozen. Melt butter in Dutch oven. Add onion, celery, green pepper, parsley, and garlic. Cover and cook until tender. Add remaining ingredients, except shrimp. Cover and simmer 25 minutes or until rice is tender. Add shrimp. Simmer uncovered to desired consistency and until shrimp are cooked, about 5-10 minutes. Serves 6-8.