2 tbsp. oil
1 1/2 c. finely chopped celery
2 green peppers, finely chopped
2 onions, finely chopped
2 cloves garlic, minced
1/4 c. chopped parsley
1/2 tsp. thyme
1/2 lb. cooked ham or 1/2 lb. sausage in 1/4 inch chunks
1 3/4 c. chicken broth
1 can (16 oz.) chopped tomatoes
1 c. raw rice (reg.)
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. hot pepper sauce
1 lb. raw deveined shrimp

1. In 5 quart Dutch oven over medium high heat, in hot oil, cook celery, peppers, onions, garlic, parsley and thyme until vegetables are tender.

2. Stir in ham or sausage, broth, tomatoes, rice, sugar, salt, pepper and pepper sauce. Heat to boiling, stirring constantly. Reduce heat to low. Cover; simmer 20 minutes.

3. Stir in shrimp. Cook, uncovered, 8-10 minutes more or until rice is tender and all liquid is absorbed. Yields 9 cups; 12 servings.

We love this recipe. However, I usually increase the black pepper to 1 teaspoon and I also add red pepper. We like it hot.