Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, a bay leaf, 1/2 teaspoon cayenne pepper, 1 tablespoon tomato paste, 6 ounces diced smoked ham, 2 1/2 cups low-salt chicken broth, and 1 14 1/2 ounce can of no-salt diced tomatoes.
Bring to a boil.
Stir in 1 cup uncooked long-grain rice, cover and reduce heat. Cook for 20 minutes or until rice is done and most of the liquid is absorbed. Add shrimp and cook, covered, 5 minutes until shrimp is done.
Salt and pepper to taste and serve with hot sauce.
I did not add hot sauce to mine because the 1/2 teaspoon of cayenne pepper made this dish HOT!!!!!!!! The French baguette really cut the heat for me. Next time I'll cut the cayenne in half!
But this was yummy!