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Jambalaya

1 cup rice
1 chopped green pepper
1 cup chopped onion
1/2 tsp. garlic powder
Salt and pepper to taste
1/4 tsp. red pepper
2 cups chopped ham
1 quart canned tomatoes
2 (8 oz.) cans tomato sauce
1/2 cup chopped celery
1 cup Shrimp


After melting 1/2 cube butter in a big fry pan, add all ingredients but Shrimp. Stir and simmer for 10 minutes. Then add Shrimp and cook 10 more minutes or until rice is tender. Season with thyme, parsley, basil, rosemary, and savory. Be careful not to over cook. Rice turns to mush.


Serves 10 to 12 people





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