Creole Jambalaya 1

2 lb peeled and deveined shrimp

2 tbs margarine

1/2 cup chopped onion

1/4 cup chopped green pepper

1 clove garlic, minced

1/4 lb ham, cubed

One 16 oz can whole tomatoes, drained, reserve liquid

1 cup raw rice

2 tbs chopped parsley

2 tbs chopped celery

1 tsp salt

1 tsp red pepper or to taste

Melt margarine in 3 quart heavy pot over medium heat. Add onion, green pepper, celery and parsley. Saute until soft. Stir in garlic and ham, saute 5 minutes. Chop tomatoes, stir in and cook 2 minutes. Stir in rice, add shrimp and remaining ingredients. Measure tomato liquid, add hot water to total 1-1/2 cups. Pour liquid over all, bring to a boil. Do not stir. Cover and cook over low heat for 45 minutes or until rice is cooked.

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Cajun Country -- New Iberia, Louisiana