1 lg. onion, chopped, about 1 c.
1 med. green pepper, chopped, about 1 c.
2 cloves garlic, finely chopped
3 tbsp. olive or vegetable oil
2 lb. shrimp
1 c. uncooked reg. rice
1 tbsp. vegetable oil
2 c. chicken broth
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
1/8 tsp. red pepper sauce
2 bay leaves, crushed
2 (16 oz.) whole tomatoes, undrained
1/2 lb. cubed fully cooked, smoked ham, about 1 1/2 c.
1 lb. scallops, if available

Cook and stir onion, green pepper, garlic and 2 tablespoons of the oil in Dutch oven over low heat for 3 minutes. Add shrimp and scallops. Cook stirring frequently, until shrimp is pink, about 5 minutes. Remove shrimp mixture; reserve.

Cook rice in 1 tablespoon oil in Dutch oven over medium high heat, stirring frequently, until rice is light brown, about 10 minutes. 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 the ham. Cover and cook until shrimp, scallops, and ham are hot. Yields 8 servings.

Corn muffins go well with this dish.