Ingredients
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1 medium bell pepper, chopped
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1/2 cup diced celery
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3 cloves garlic, minced
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3 tablespoons olive oil
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1 lb shrimp, peeled and deveined
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2 cups chicken broth
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1 (14 1/2 ounce) can diced tomatoes
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground thyme
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1/2 teaspoon Tabasco sauce
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1 bay leaf
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1 lb cubed cooked ham
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2 medium onions, chopped
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1 cup uncooked rice
Instructions
- 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.