1 lb. ham, cut in sm. cubes (1" thick slices)
1/4 c. vegetable oil
2 med. onions, chopped
1 bunch green onions, bulbs & 3 green tips, chopped
1 lg. green pepper, chopped
1/2 c. celery, diced
1/4 tsp. leaf thyme
2 bay leaves
1/2 tsp. salt
Pinch cayenne pepper
4 garlic cloves, minced
2 lb. raw shrimp, peeled
2 cans (1 lb. each) tomatoes
1 sm. can tomato paste
1/2 lemon, quartered
1 1/2 c. uncooked rice, cook

Cook ham in hot oil until light brown. Add onions, scallions, green pepper, thyme, celery, bay leaves, garlic, cayenne pepper. Cook 3 minutes longer. Add shrimp, tomatoes, paste and lemon quarters. Simmer slowly, uncovered, stir occasionally until shrimp turns pink. Remove bay leaves and lemon. Stir in rice. Serves 8.