Shrimp & Ham Jambalaya

Ingredients

• 3 tablespoons Crisco® All-Vegetable shortening or CRISCO Stick
• medium onion, chopped (about 1/2 cup)
• 1/3 cup chopped green onions
• 1 medium green pepper, chopped (about 3/4 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 1/4 pound cooked ham, diced
• 1 clove garlic, minced
• 2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup minced fresh parsley
• /8 teaspoon ground black pepper
• /4 teaspoon dried thyme leaves, crushed
• /8 teaspoon chili powder or ground red pepper
• bay leaf
• cup uncooked regular long-grain white rice
• 3/4 pound medium cooked shrimp, peeled and deveined

Steps

Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham, and garlic and cook for 5 minutes or until the onion is tender, stirring often.

Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.

Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.