Chicken-And-Ham Jambalaya With Shrimp

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Southern Living


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3/4 pound skinned and boned chicken thighs, cut into 1-inch cubes

3/4 pound skinned and boned chicken breasts, cut into 1-inch cubes

1 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon ground red pepper

2 tablespoons vegetable oil

1/2 pound cooked ham, cut into 1/2-inch cubes

2 medium-size yellow onions, chopped (about 2 cups)

1 large green bell pepper, seeded and chopped

1 1/2 celery ribs, chopped (about 1 cup)

4 whole garlic cloves

1 (16-ounce) can diced tomatoes, undrained

3 cups chicken broth

2 pounds medium-size fresh shrimp

1/2 cup chopped green onions tops

2 tablespoons chopped fresh parsley

1 teaspoon hot pepper sauce

2 cups uncooked long-grain rice, rinsed and drained

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