Recipes for a Crowd

1 Thoroughly rinse and drain shrimp. CCP: Refrigerate at 41 F. or lower for use in Step 5.
2 Lightly spray steam jacketed kettle or stockpot with nonstick cooking spray. Stir-cook onions, peppers, and celery in a
steam-jacketed kettle or stock pot 8 to 10 minutes or until tender, stirring constantly.
3 Add tomatoes, chicken broth, tomato paste, basil, salt, marjoram, thyme, oregano, garlic powder, red pepper, and bay leaves to
cooked vegetables. Stir to blend. Bring to a boil. Reduce heat; simmer 10 minutes.
4 Add ham and rice to sauce mixture. Stir to blend. Bring to a boil. Cover; reduce heat; simmer 30 minutes or until rice is tender,
stirring occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
5 Add shrimp to sauce and rice mixture. Stir to blend. Bring to a boil. Cover; reduce heat; simmer 6 to 8 minutes or until shrimp is
just done. Do not overcook the shrimp. CCP: Internal temperature of the shrimp must reach 145 F. or higher for 15 seconds.
Remove the bay leaves. CCP: Hold for service at 140 F. or higher.