Pan: 18 By 24-Inch Roasting Pan Temperature: 350 F. Oven

1. Saute' Onions, Celery, Sweet Peppers And Garlic In Salad Oil Or Melted Shortening Until Vegetables Are Tender.

2. Add Tomatoes, Tomato Paste, Basil, Marjoram, Thyme, Oregano, Red Pepper, Bay Leaves, Soup And Gravy Base, And Water. Blend Well. Bring To A Boil, Reduce Heat, Simmer 10 Minutes.

3. Place 2 1/2 Qt Rice And About 4 3/4 Qt Ham In Each Roasting Pan. Add About 2 Gal Sauce To Each Pan. Cover, Bake 1 Hour Or Until Rice Is Tender.

4. Add 5 Lb Shrimp To Each Pan. Mix Well, Continue To Bake 10-15 Minutes Or Until Done. Remove Bay Leaves.

Onions. 2 Lb 6 Oz Fresh Celery A.P. Will Yield 1 Lb 12 Oz Chopped Celery. 2 Lb 7 Oz Fresh Sweet Peppers A.P. Will Yield 2 Lb Chopped Peppers 1 Lb 8 Oz (2 Qt) Dehydrated Onoins And 5 1/3 Oz (1 Qt) Dehydrated Green Peppers (See Recipe No. A-11) Or 2 Lb Frozen Diced Green Peppers May Be Used. Thaw Peppers. 5 Cloves (1 2/3 Tbsp) Garlic, Dry, May Be Used. Mince; Fry With Onions In Step 1.

2. In Step 2, 3/4-36 Cn Canned Tomato Juice Concentrate May Be Used.

3. Recipe May Be Prepared In Steam Jacketed Kettle. In Step 3, Reduce Cooking Time To 30 Minutes.

4. In Step 4, Other Types Of Unbreaded Shrimp May Be Used. See Guide Lines For Using Shrimp, Recipe No. L-G-2.

5. Other Sizes And Types Of Pans May Be Used. See Recipe No. A-25.

6. In Step 3, If Convection Oven Is Used, Bake At 300F. 30 Minutes Or Until Rice Is Tender. Follow Step 4. Bake At 300F. 10-15 Minutes.