Ham & Shrimp Jambalaya

Position rack in centre of oven, then preheat to 375°F. Spray a 9x13-in baking dish with non-stick cooking spray.

Heat a large saucepan over medium. Add margarine, then celery and onion. Cook, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in garlic and cook 30 seconds.

Reserve 1/2 cup juice from canned tomatoes. Drain remaining. Add tomatoes and juice to vegetables. Increase heat to high. Bring to a boil, then reduce heat to low. Simmer 2 minutes. Stir in rice, shrimp, ham, peas, bell pepper, oregano, thyme and hot sauce. Scrape into prepared dish. Cover dish with foil.