2 tbsp. salad oil
1 1/2 c. finely chopped celery
2 green peppers, cut into 1/4-inch strips
2 onions, finely chopped
2 cloves garlic, minced
1/4 c. chopped parsley
1/2 tsp. thyme leaves, crushed
1/2 lb. cooked ham, cut into julienne strips
1 3/4 c. chicken broth
1 (16 oz.) can tomatoes, cut up
1 c. raw regular rice
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. hot pepper sauce
1 lb. med. shrimp, shelled and deveined

Begin 2 hours ahead. In 5-quart Dutch oven over medium-high heat, in hot oil, cook celery, peppers, onion, garlic, parsley and thyme until vegetables are tender. Stir in ham, broth, tomatoes, rice, sugar, salt, pepper and pepper sauce. Heat to boiling, stirring constantly. Reduce heat to low. Cover; simmer 20 minutes.

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