Shrimp Jambalaya

From my collection of handwritten recipes 1960's.

• Ready In: 40 mins
• Serves: 8
• Yields: 1 pot jambalaya

Ingredients

• 1  cup  sliced celery
• 2  cups  diced green peppers
• 2  medium onions, thinly sliced
• 4  tablespoons butter or 4  tablespoons margarine, divided
• 1 -2  garlic clove, minced
• 1  lb cooked ham, 3/4-inch thick, cubed
• 2  lbs shrimp, peeled and deveined
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon  hot pepper sauce
• 1⁄2 teaspoon chili powder
• 1  teaspoon sugar
• 2 (16 ounce) cans whole tomatoes
• 3  cups  hot cooked rice

Directions

1. Cook celery, green pepper and onion in half the butter until tender but not brown; add garlic and ham; cook 5 minutes longer. Add remaining butter, shrimp, salt, hot pepper sauce, chili powder and sugar. Cook, tossing often with fork until shrimp are pink. Add tomatoes; heat. Stir in rice.