Chicken, Shrimp, And Ham Jambalaya

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb shrimp, medium sized raw
• 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon ground red pepper
• 2 tablespoons vegetable oil
• 10 ounces ham, smoked cubed, i use carolina pride
• 4 garlic cloves, chopped
• 2 cups yellow onions, chopped
• 2 cups celery ribs, chopped
• 1 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 3 cups low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup green onion, chopped
• 2 tablespoons fresh parsley, chopped
• 2 cups long-grain rice, uncooked
• 1 teaspoon hot sauce
• 16 ounces pico de gallo (fresh finely diced tomatoes, yellow onions, cilantro, green onion, jalapeno, lime juice, & salt) (optional)

Recipe

• 1 peel and de-vein shrimp (i cannot imagine eating them without de-veining).
• 2 sprinkle chicken evenly with salt, black pepper, and red pepper.
• 3 heat oil in a dutch oven over medium heat.
• 4 add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
• 5 remove chicken using a slotted spoon.
• 6 add ham to dutch oven, and cook, stirring constantly, 3 to 4 minutes.
• 7 remove ham using a slotted spoon.
• 8 add garlic and next 3 ingredients to dutch oven; stir to loosen particles from bottom.
• 9 stir in ham and chicken.
• 10 cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
• 11 add chicken broth and bring to a boil over medium-high heat.
• 12 cover, reduce heat to low, and simmer 20 minutes.
• 13 add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
• 14 cover, reduce heat to medium-low, and simmer 15 minutes.
• 15 add pico de gallo.
• 16 stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.