1 lb. raw, peeled, deveined shrimp
1/2 c. butter
1 can (6 oz.) tomato paste
1 c. chopped celery
2 garlic cloves, finely minced
2 chicken bouillon cubes
1/2 tsp. pepper
1.5 c. hot, cooked rice
1 c. chopped green onions & tops
8 oz. sliced ham, cut into sm. pieces
1 can (28 oz.) chopped tomatoes & liquid
1/2 c. chopped green pepper
2 c. water
1/2 tsp. basil
1/2 tsp. liquid hot pepper sauce

Thaw shrimp if frozen. In a large saucepan saute onions, celery, green pepper and garlic in butter 10 minutes or until tender. Stir in ham, tomatoes, tomato paste, water, bouillon cubes and seasoning. Cook 15 minutes. Add shrimp. Reduce heat, cover and simmer 5 minutes or until shrimp are done. Place 1/4 cup of rice in each of 6 soup bowls. Fill bowls with Jambalaya. Serves 6.