3 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped green onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1/4 lb. diced ham
2 cloves garlic, crushed in a garlic press or minced
2 c. chicken broth
2 lg. tomatoes, coarsely chopped (about 5 c.)
1/4 c. chopped parsley
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. thyme
1/8 tsp. cayenne pepper
1 bay leaf
1 c. uncooked rice
3 (4 1/2 oz.) cans shrimp, rinsed under running cold water
1/4 c. coarsely chopped green pepper

Heat butter in a large heavy skillet over low heat. Stir in next six ingredients. Cook over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in chicken broth and next seven ingredients. Cover and bring to a boil.

Add rice gradually, stirring with a fork. Simmer covered, 20 minutes or until rice is tender. Mix in shrimp and remaining green pepper. Simmer, uncovered, about 5 minutes longer. Serves 6-8.

NOTE: If desired, 1/4 lb. hot sausage, sliced and cooked, may be substituted for the ham.