1 medium onion, sliced
1/2 cup green bell pepper, chopped
1 clove garlic, minced
1 cup uncooked regular white rice
1/4 cup butter
1 cup catsup
1 can or pint jar of diced tomatoes
2 1/2 cups water
4 teaspoons apple cider vinegar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup cubed, cooked ham
1 andoulle or kielbasa sausage cut into bite sized pieces
1/2 pound raw shrimp, peeled and deveined (optional but really good!)

In large skillet; saute onion, green pepper, clove garlic and rice in butter until onion is transparent. Stir in catsup and remaining ingredients, except shrimp; cover. Simmer for 25 to 30 minutes or until rice is tender.

Add shrimp; continue to simmer, tossing mixture gently with a fork until shrimp is tender, about 5 minutes.

Makes 4 to 6 servings.

From a chef at F. Edward Heber Hospital in New Orleans where I worked