Shrimp Jambalaya

Shrimp Jambalaya

1/2 cup olive oil
1/2 cup diced celery
1/2 cup diced green pepper
1 cup raw, long-grained rice
1 cup crushed tomatoes
4 cups beef or chicken broth
1/2 cup minced onion
1 teaspoon each of salt & pepper
1/8 teaspoon cayenne
1 teaspoon each of thyme & parsley
1 cup diced, smoked ham
3 cups peeled, deveined, cooked shrimp

Heat oil in a heavy saucepan or Dutch oven. Add celery, green pepper, and rice.  Stir and cook until rice begins to stick to bottom of pan, and has browned lightly.  Add the next 8 ingredients. Cover and cook 25 minutes, or until rice is tender.  Add Ham & Shrimp 10 minutes before cooking time is done. serves 4