Chicken, Shrimp, and Ham Jambalaya

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 14.5 oz canned tomatoes diced canned
• 1 cup celery stalks chopped
• 3 cups chicken broth 
• 1.5 pounds chicken thighs cut into 1-inch cubes
• 0.5 pound finely-chopped ham cooked cut into 1/2-inch cubes
• 2 tablespoons parsley fresh chopped
• 4  garlic clove chopped
• 1 cup bell pepper green chopped
• 0.5 cup spring onion chopped
• 0.1 teaspoon ground pepper red
• 1 teaspoon hot sauce 
• 2 pounds shrimp raw unpeeled
• 2 cups rice long-grain uncooked
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 
• 2 cups onion yellow chopped

Equipment

• slotted spoon
• dutch oven

Directions

1. Peel shrimp; devein, if desired.
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, 8 to 10 minutes or until browned on all sides.
5. Remove chicken using a slotted spoon.
6. Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned.
7. Remove ham using a slotted spoon.
8. Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom. Stir in ham and chicken. Cover, reduce heat to low, and cook, stirring occasionally, 20 minutes.
9. Add chicken broth. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 35 minutes.
10. Add tomatoes and next 3 ingredients. Bring to a boil over medium-high heat; cover, reduce heat to medium-low, and simmer 20 minutes. Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.