Jambalaya
['1 tbsp olive oil', '1 large onion, chopped', '2 medium cloves garlic, peeled', '1 large green bell pepper, cored, seeded and chopped', '2 celery stalks, diced', '3 tbsp fresh Italian parsley, minced', '4 oz extra-lean smoked ham, cut into 1/2-inch cubes', '5 oz boneless, skinless chicken breast, diced', '1 large bay leaf', '1 tsp cayenne pepper', '1 can (28 oz) diced tomatoes', '1 can (8 oz) tomato sauce', '3/4 cup brown rice, uncooked', '1 1/2 lb medium shrimp', 'peeled', 'deveined and chopped into bite-sized pieces']
Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
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