Shrimp Jambalaya

2 pounds raw peeled and deveined Gulf shrimp
2 tablespoons margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon chopped parsley
2 cloves minced garlic
1 cup cubed, fully cooked ham
1 can (28 ounces) tomatoes, undrained cut up
1 can (10 1/2 ounces) beef broth
1 1/4 cups water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon chilipowder
1/4 teaspoon pepper

In electric skillet or Dutch oven, melt margarine. Add onion, celery, green pepper, parsley and garlic. Cover and cook until tender. Add remaining ingredients except shrimp. Cover and simmer for 25 minutes or until rice is tender. Add shrimp and simmer uncovered 5 to 10 minutes until shrimp is done. Makes 6 servings.

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