Shrimp and Sausage Jambalaya

Ingredients

• 16 ounce canned tomatoes diced canned
• 0.3 teaspoon cayenne pepper 
• 2 large celery stalks diced
• 4 cups chicken broth 
• 1 pound chorizo sausage sliced
• 0.5 cup parsley fresh chopped
• 2 large garlic cloves minced
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 1 large onion diced
• 1  bell pepper diced green red
• 1.5 cups rice long-grain
• 0.8 pound shrimp shelled
• 1 pound ham smoked cubed (preferably )

Equipment

• oven
• pot
• slotted spoon

Directions

1. Heat the oil in a large, heavy stockpot over high heat and add the shrimp. Cook, stirring constantly, until the shrimp curl and just begin to brown, about 3 minutes.
2. Remove the shrimp with a slotted spoon and set aside.
3. Add the ham and sausage to the stockpot and cook, stirring frequently, until both are well browned, about 15
4. minutes. Reduce heat to medium and add the garlic, celery, bell pepper, and onion. Cook, stirring frequently, until tender, about 10 minutes. Stir in the rice, tomatoes, broth, salt, cayenne pepper, and half the parsley. Cover, reduce heat to low, and simmer 20 minutes or until the liquid is almost absorbed. Stir in the shrimp and the remaining parsley. Cover and cook until all the liquid is absorbed, 3 to 5 minutes more. (Can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325 F oven for 20 minutes or until heated through, stirring once or twice.)