Chicken, Shrimp, and Ham Jambalaya

Ingredients:

• 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)

Steps:

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.