|Chicken stock||2 Cup (32 tbs)|
|Gulf shrimp||1 Cup (16 tbs), cleaned and deveined|
|Florida tomatoes||2 Cup (32 tbs), oven roasted|
|Long grain rice||3⁄4 Cup (12 tbs), uncooked|
|Sweet onion||1 Cup (16 tbs), chopped finely|
|Ham||3⁄4 Cup (12 tbs), diced|
|Andouille sausage/Kielbasa sausage||8 Ounce, diced|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Yellow pepper||1⁄4 Cup (4 tbs), diced|
|Extra virgin olive oil||2 Tablespoon|
|Garlic clove||2 , minced|
|Smoked paprika||1⁄4 Teaspoon|
1. In a pan, heat the olive oil and add onions, celery and sweet peppers. Saute until nice and soft. Add in the garlic and stir well.
2. Once the onions turn translucent, add in the roasted tomatoes, saffron, smoked paprika, pepper, bay leaf, fresh thyme, sausage, rice, and chicken stock. Stir and cover the pan, allow to simmer for 15 minutes.
3. Add in the shrimp and allow to cook for another 5 minutes.
4. The last step is to add the ham and let it warm through.
5. Serve hot.