Sprinkle the chicken with salt, black pepper, and cayenne. Heat oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
Add ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
Add onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return chicken and ham to the pot, reduce heat to low, cover, and cook for 25 minutes, stirring occasionally.
Add chicken broth and reserved tomato juice; cover and simmer for 45 minutes.
Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and TABASCO® Sauce and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes.
Makes 6 to 8 servings.
“It’s time for a little history lesson. Listen well. Some say that the word ‘jambalaya’ came from the French word ‘jambon’ for ham, the African ‘ya’ meaning rice, and the Acadian phrase ‘à la.’ And you must understand that there are brown jambalayas, made by caramelizing and browning the onions and meats, and red ones, made by adding tomatoes. There are as many recipes for jambalayas as there are for gumbos in Louisiana. Personally, I like a bit of tomatoes in mine; I think it gives it a nice flavor. But, I’ll let you taste, and then you can make up your own mind,” Eula Mae says. Recipe from “Eula Mae’s Cajun Kitchen Cookbook”