2 cubes beef flavor bouillon
1 lg. yellow onion, chopped
3 garlic cloves, minced
1 lg. green pepper, chopped
1 lg. celery rib, diced, with top
1/4 c. lard, oil or bacon drippings
2 tbsp. minced parsley
1/2 lb. ham, cut in 1/4 inch cubes
2 sm. bay leaves
1 tsp. Tabasco pepper hot sauce
2 tsp. salt
1 (1 lb. 12 oz.) can tomatoes
1/2 c. tomato sauce
2 c. cold water
2 c. converted rice
1 1/2 lb. fresh or frozen raw shrimp
1/2 tsp. dried thyme, shelled and deveined

Saute onion, garlic, green pepper and celery in lard in large heavy kettle over moderate heat 12 minutes until onion is golden. Add parsley, ham, thyme and bay leaves and fry, stirring often, 5 minutes. Add Tabasco, salt, tomatoes and their juice, breaking up large clumps, tomato sauce.

Dissolve beef bouillon in water, add. Simmer uncovered for 5 minutes more. Add rice, adjust heat so liquid boils very gently. Cover and cook 30 minutes. Add shrimp. Toss mixture lightly. Recover and simmer 10 to 15 minutes longer until shrimp are cooked, rice is tender and all liquid is absorbed. Taste for salt and Tabasco and add more of each, if needed. Add black pepper to taste.