Prep: 1. Dice/mince: ham, onion, celery, bell peppers, garlic, jalepeño, oregano, thyme. 2. Rinse rice. 3. Gather all ingredients so they're ready to throw in the pot. Make: 1. Heat 1 tablespoon oil in a large Dutch oven or pot over medium heat. Add the sausage and sauté for 8 to 10 minutes, until browned. (You will need to cook the link whole with casings on.) Remove from pot, slice into rounds and set aside. 2. Add the ham to the same pot and cook 5-8 minutes, until lightly browned. Remove and set aside with sausage. 3. Add 1 tablespoon oil, onion, celery and peppers to the same pot and sauté for 5-8 minutes, until the onion is translucent. 4. Add the canned tomato, garlic, jalapeño, oregano, thyme, and tomato paste and cook until well blended. 5. Add the stock and bring to a rolling boil. Stir in the rice. 6. Add the sausage, ham, bay leaves, salt, pepper and hot sauce (if using). Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. 7. Add 1/4 cup of the scallions, 1/4 cup of the parsley, lemon juice, and shrimp; stir well. Cover the pot, remove it from heat and allow to steam for 15 minutes before serving. 8. Garnish with the remaining scallions and parsley and serve with hot sauce, if desired.
This recipe is delicious whether you make it spicy or not.