Southern Jambalaya

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions, bell pepper, and celery (the holy trinity), stirring frequently until the vegetables soften, about 5–7 minutes.

Add minced garlic to the softened vegetables and cook for 1 minute, stirring constantly to prevent burning and release the aromatic oils.

Stir in the uncooked rice, coating it well with the oil and vegetables, and cook for 2–3 minutes until the rice becomes slightly translucent at the edges.

Pour in the chicken broth and add the bay leaf, salt, pepper, ground thyme, and Tabasco sauce, stirring to combine all ingredients thoroughly.

Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid. Simmer for 15–18 minutes until the rice is nearly tender and most of the liquid is absorbed.

Stir in the cubed ham and the canned diced tomatoes (including their liquid), distributing them evenly throughout the rice.

Arrange the peeled and deveined shrimp on top of the mixture in a single layer, cover the pot, and continue cooking for 5–7 minutes until the shrimp turn pink and the rice is fully cooked.

Remove the pot from heat and let it rest, covered, for 3–5 minutes to allow flavors to meld and the mixture to set slightly.

Discard the bay leaf, stir everything together gently to combine the shrimp with the rice and other ingredients, and taste for seasoning. Adjust salt, pepper, or Tabasco as needed before serving.