A flavorful and hearty Cajun-style jambalaya featuring shrimp, ham, and a medley of vegetables.
Heat two tablespoons of olive oil in a Dutch oven over medium heat.
Using a Dutch oven ensures even heat distribution for cooking.
Add the chopped onion, bell pepper, celery, and minced garlic to the pot and sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the shrimp to the pot and cook until they turn pink, about 3 minutes. Remove the shrimp and set aside.
Avoid overcooking the shrimp to keep them tender.
Add the remaining olive oil to the pot, then add the rice. Cook, stirring frequently, until the rice is lightly browned, about 5 minutes.
Browning the rice adds a nutty flavor to the dish.
Stir in the chicken broth, diced tomatoes, salt, pepper, Tabasco sauce, and bay leaf. Bring the mixture to a boil.
Ensure the rice is fully submerged in the liquid for even cooking.
Reduce the heat to low, cover the pot, and simmer until the rice is tender, about 20 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom.
Stir in the cooked shrimp and ham, cover, and cook until heated through, about 5 minutes.
Let the flavors meld together by covering the pot.
Remove the bay leaf and serve the jambalaya hot.
Garnish with chopped parsley for a fresh touch.
