|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cooked ham||1⁄4 Pound|
|Garlic||2 Clove (10 gm)|
|Chicken broth||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1⁄8 Teaspoon|
|Rice||1 Cup (16 tbs)|
|Canned shrimp||4 1⁄2 Ounce|
Melt butter in large heavy skillet over low heat.
Stir in onions and green onions, 1/2 cup green pepper, celery, ham and garlic; cook over medium heat for 5 minutes or until onions are tender.
Stir in broth, tomatoes, parsley, salt, pepper, thyme, bay leaf and cayenne pepper; cover.
Bring tomato mixture to a boil.
Add rice gradually, stirring constantly.
Simmer, covered, for 20 minutes or until rice is tender.
Mix in shrimp and remaining green pepper; simmer, cov- ered, for 5 minutes longer.