Jambalaya Chicken, Shrimp, and Ham

Makes 6 to 8 servings

2             pounds unpeeled, medium-size raw shrimp 
1-1/2       pounds skinned and boned chicken thighs, cut into 1-inch cubes  
1             teaspoon salt 
1/8          teaspoon freshly ground black pepper 
1/8          teaspoon ground red pepper 
2             tablespoons vegetable oil 
1/2          pound cooked ham, cut into 1/2-inch cubes 
4             garlic cloves, chopped  
2             medium-size yellow onions, chopped (2 cups)  
2             celery ribs, chopped (1 cup) 
1             medium-size green bell pepper, chopped (1 cup) 
3             cups chicken broth 
1             (14.5-oz.) can diced tomatoes  
3              green onions, chopped (1/2 cup) 
2              tablespoons chopped fresh parsley 
2              cups uncooked long-grain rice 
1              teaspoon hot sauce 

1.       Peel shrimp; deveined, if desired.
2.       Sprinkle chicken evenly with salt, black pepper, and red pepper.
3.        Heat oil in a Dutch oven over medium heat. Add chicken, and cook, stirring constantly, 8 to 10 minutes or until browned on all sides. Remove chicken using a slotted spoon.
4.        Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned. Remove ham using a slotted spoon.
5.        Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom. Stir in ham and chicken. Cover, reduce heat to low, and cook, stirring occasionally, 20 minutes.
6.         Add chicken broth. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 35 minutes. Add tomatoes and next 3 ingredients. Bring to a boil over medium-high heat; cover, reduce heat to medium-low, and simmer 20 minutes. Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.