1. Thaw shrimp, if frozen; set aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, ¼ teaspoon black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
2. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 128 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 88.4mg||27 %|
|Sodium 1195.3mg||41 %|
|Potassium 320.8mg||8 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 30g|
|Protein 19.8g||28 %|
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Calories per serving: 333
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