Jambalaya!

Heat the oil in a large skillet or Dutch oven; add onion, bell pepper, celery and garlic; saute until tender. (Note: if you are using bulk Italian sausage like I did once (instead of cooked sausage), brown the meat at the same time. It imparts a great flavor on the veggies too.)

Stir in the chicken broth, tomatoes, rice, sausage, thyme, basil, bay leaves, and red pepper. Bring mixture to a boil, then reduce heat and cover. Simmer, covered, until the rice is tender (about 15 – 20 minutes). Check seasonings and add salt and pepper as needed. Increase heat to boiling again and add raw shrimp. Cook until just opaque. Add ham and heat through, checking seasonings one more time. Discard the bay leaves. Enjoy!