Chicken, Shrimp, and Ham Jambalaya

Ingredients

• 1 lb shrimp, medium sized raw
• 1 lb boneless skinless chicken thigh, 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)

Directions

1. 1

   Peel and de-vein shrimp (I cannot imagine eating them without de-veining).

2. 2

   Sprinkle chicken evenly with salt, black pepper, and red pepper.

3. 3

   Heat oil in a Dutch oven over medium heat.

4. 4

   Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.

5. 5

   Remove chicken using a slotted spoon.

6. 6

   Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.

7. 7

   Remove ham using a slotted spoon.

8. 8

   Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.

9. 9

   Stir in ham and chicken.

10. 10

    Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.

11. 11

    Add chicken broth and bring to a boil over medium-high heat.

12. 12

    Cover, reduce heat to low, and simmer 20 minutes.

13. 13

    Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.

14. 14

    Cover, reduce heat to medium-low, and simmer 15 minutes.

15. 15

    Add Pico de Gallo.

16. 16

    Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.