Shrimp and Ham Jambalaya

from Cooking Across the South -Southern Living Cookbook
serves 8-10

Ingredients
4 c. water
2 tsp salt
2 c. uncooked rice
2 lbs. shrimp, de-veined, tails removed
1 1/2 chopped onion
2 cloves garlic
6 T butter
1 16oz can whole tomatoes
3 T tomato paste
1/2 c. celery, diced
1/4 c. green pepper
1 T parsley
3 whole cloves
1/2 tsp thyme
1 tsp salt
1/2 tsp cayenne
1/4 tsp pepper
1 lb. diced ham (andouille is good here too!)
sliced scallions for garnish

Cook rice in water with salt, set aside. Boil shrimp in salted water about two
minutes, set aside. Saute onion and garlic in butter for 5 minutes. Add tomatoes
and paste, stirring to chop tomatoes, cook 5 minutes. Add next 8 ingredients.
Cook until thick. Add ham and cook 5 minutes. Add shrimp and cook 5 minutes.
Add rice, stir over low heat to mix. Adjust seasoning to taste. Serve topped with
scallions.