Southern Jambalaya

• medium onions, chopped↗2
• medium bell pepper, chopped↗1
• cup diced celery1⁄2
• cloves garlic, minced↗3
• tablespoons olive oil↗3
• lb shrimp, peeled and deveined↗1
• cup uncooked rice1
• cups chicken broth↗2
• (14 1/2 ounce) can diced tomatoes1
• teaspoon salt↗3⁄4
• teaspoon pepper↗1⁄4
• teaspoon ground thyme↗1⁄4
• teaspoon Tabasco sauce↗1⁄2
• bay leaf↗1
• lb cubed cooked ham1

Step-by-step instructions

1. 1

   Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.

2. 2

   Add shrimp and cook until shrimp are pink, about 5 minutes.

3. 3

   Remove shrimp mixture and reserve.

4. 4

   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.

5. 5

   Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.

6. 6

   Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.

7. 7

   Stir in the reserved shrimp and also the ham.

8. 8

   Cover and cook until heated through.

9. 9

   Remove bay leaf, and serve.