Chicken-and-Ham Jambalaya With Shrimp

Ingredients

• 16 ounce canned tomatoes diced undrained canned
• 0.8 pound skinned and boned chicken breasts cut into 1-inch cubes
• 3 cups chicken broth 
• 0.8 pound skinned and boned chicken thighs cut into 1-inch cubes
• 0.5 pound ham cooked cut into 1/2-inch cubes
• 2 tablespoons parsley fresh chopped
• 1 large bell pepper green seeded chopped
• 0.5 cup green onions tops chopped
• 0.1 teaspoon ground pepper black
• 0.1 teaspoon ground pepper red
• 1 teaspoon pepper sauce hot
• 2 cups rice long-grain rinsed uncooked drained
• 1 teaspoon salt 
• 2 pounds shrimp fresh
• 2 tablespoons vegetable oil 
• 4  garlic cloves whole
• 2 cups onions yellow chopped

Equipment

• bowl
• slotted spoon
• dutch oven

Directions

1. Sprinkle chicken evenly with salt and ground peppers.
2. Cook chicken in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until brown on all sides.
3. Remove chicken with a slotted spoon to a large bowl.
4. Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned.
5. Add ham to chicken; set aside.
6. Add onions and next 3 ingredients to Dutch oven, and cook 5 minutes, stirring to loosen any browned bits.
7. Drain tomatoes, reserving liquid. Stir reserved liquid and chicken broth into Dutch oven.
8. Add chicken and ham; cover and cook over low heat 45 minutes.
9. Peel shrimp; devein, if desired.
10. Mash cooked garlic against side of Dutch oven, and blend into the mixture.
11. Add shrimp, green onions, and remaining ingredients, and bring to a boil. Cover and reduce heat to medium low; simmer, stirring occasionally, 25 minutes or until rice is tender and liquid is absorbed.