Ingredients
| 1 | tablespoon olive oil |
| 1 | onion, diced |
| 1 | red bell pepper, diced |
| 1 | green bell pepper, diced |
| 2 | cloves garlic, minced |
| 1 | teaspoon paprika |
| ½ | teaspoon salt |
| ½ | teaspoon dried oregano |
| ½ | teaspoon dried thyme |
| ¼ | teaspoon freshly ground black pepper |
| ¼ | teaspoon cayenne pepper |
| 2 | bay leaves |
| 1 | tablespoon tomato paste |
| 8 | ounces HORMEL® CURE 81® Classic Boneless Ham, diced |
| 2½ | cups chicken broth |
| 1 | (14.5-ounce) can fire-roasted diced tomatoes |
| 1 | cup uncooked long-grain white rice |
| 1 | pound peeled and deveined medium shrimp |
| Hot pepper sauce, as desired |
Directions
In large Dutch oven over medium heat, heat oil. Add onion, peppers and garlic. Cook 6 to 8 minutes or until softened.
Stir in paprika, salt, oregano, thyme, black pepper, cayenne pepper, bay leaves, tomato paste, ham, broth and diced tomatoes. Bring to boil.
Stir in rice, cover and reduce heat. Simmer 15 to 20 minutes, or until rice is done and most of the liquid is absorbed.
Add shrimp. Cook 5 minutes more, or until shrimp is cooked through.
Season with additional salt and pepper, to taste. Serve with hot pepper sauce.