|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||2 Tablespoon|
|Canned stewed tomatoes||16 Ounce (1 Can)|
|Cubed cooked ham||1 Cup (16 tbs) (Fully Cooked)|
|Water||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄4 Teaspoon, crushed|
|Ground red pepper||1⁄4 Teaspoon|
|Quick cooking rice||1 Cup (16 tbs)|
|Frozen shelled shrimp||1 Pound (Medium Sized)|
In saucepan cook onion, green pepper, and garlic in butter or margarine till tender.
Stir in flour, blending well.
Stir in undrained tomatoes, ham, water, bay leaves, thyme, salt, basil, red pepper, and pepper.
Stir in uncooked rice and shrimp.
Bring to boiling; reduce heat.
Cover and cook over medium heat, stirring frequently, for 10 to 15 minutes or till rice and shrimp are done.
Remove bay leaves.