1 lg. onion, chopped
1/2 med. green pepper, chopped
1 clove garlic, finely chopped
3 tbsp. olive oil
1 lb. raw shrimp
1 c. uncooked rice
2 c. chicken broth
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground thyme
1/8 tsp. red pepper sauce
1 bay leaf, crumbled
1 (16 oz.) can tomatoes, undrained
1/2 lb. cubed fully cooked smoked ham

Cook and stir onion, green pepper, garlic, and 2 tablespoons oil in Dutch oven over low heat 3 minutes. Add shrimp. Cook, stirring frequently, until pink (about 5 minutes). Remove shrimp mixture; reserve. Cook remaining 1 tablespoon oil and rice in Dutch oven over medium high heat, stirring frequently, until rice is light brown (10 minute). Stir in chicken broth, salt, pepper, thyme, pepper sauce, bay leaf, and tomatoes; heat to boiling. Reduce heat, cover, and simmer until rice is tender (about 15 minutes). Stir in shrimp mixture and ham. Cover and cook until shrimp and ham are hot.