Creole Jambalaya

3/4 c chopped onion
1/2 c chopped celery
1/4 c chopped green pepper
2 garlic cloves, minced
2 Tbs. margarine
2 c cubed fully cooked ham
1 can (28 oz.) low-sodium tomatoes with liquid, cut up
2/3 c low-sodium beef broth
1 c unccoked long grain white rice
1 c water
1 tsp. sugar
1 tsp. dried thyme
1/2 tsp. chili powder
1/4 tsp. pepper
1 1/2 lbs. fresh or frozen unccoked shrimp, peeled and deveined
1 Tbs. chopped fresh parsley

In a Dutch oven, saute onion, celery, green pepper and garlic in margarine until tender. Add next nine ingredients ; bring to a boil. Reduce heat ; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer, uncovered, until the shrimp are cooked. About 7 to 10 minutes. Seves 8.