1 lg. onion, chopped
1/2 med. green pepper, chopped
1 clove garlic, finely chopped
3 tbsp. olive oil
1 1/2 c. fresh, raw shrimp, shelled
1 c. uncooked regular rice
2 c. chicken broth
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/4 tsp. cayenne pepper
1 bay leaf, crumbled
1 can (16 oz.) tomatoes, undrained & diced
1 lb. chopped ham

Cook and stir onion, green pepper, garlic and 2 tablespoons of oil over low heat in large cast iron pan or Dutch oven, 3 minutes. Add shrimp. Stirring frequently, cook until shrimp is pink, remove from heat. Remove shrimp mixture from pan.

Cook remaining 1 tablespoon oil and the rice in skillet over medium heat, stirring constantly, until rice is light brown. Stir in broth, spices and tomatoes with juice. Bring to boil, reduce heat to simmer. Cover and simmer until rice is tender, about 15 minutes. Stir in shrimp mixture and ham. Cover and cook just until shrimp and ham are hot.