Southern Jambalaya

Description
Stick to your ribs cooking, Cajun-style.



Ingredients

 * 2 	 medium   onions, chopped
 * 1 	medium bell pepper, chopped
 * 1/2 	cup diced celery
 * 3 	cloves garlic, minced
 * 3 	tablespoons olive oil
 * 1 	lb shrimp, peeled and deveined
 * 1 	cup uncooked rice
 * 2 	cups chicken broth
 * 1 (14.5 	ounces) can diced tomatoes
 * 3/4 	teaspoon salt
 * 1/4 	teaspoon pepper
 * 1/4 	teaspoon ground thyme
 * 1/2 	teaspoon Tabasco sauce
 * 1 	bay leaf
 * 1 	lb cubed cooked ham

Directions
Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes. Add shrimp and cook until shrimp are pink, about 5 minutes. Remove shrimp mixture and reserve. Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching. Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf. Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender. Stir in the reserved shrimp and also the ham. Cover and cook until heated through. Remove bay leaf, and serve.