A flavorful and hearty dish inspired by Gulf Coast cuisine, featuring shrimp, rice, and a medley of vegetables and spices.
Chop the onion, garlic, bell pepper, and celery into small pieces.
Uniformly chopped vegetables ensure even cooking and a consistent texture.
Melt the butter in a large heavy pan over medium heat.
Use a heavy-bottomed pan to prevent sticking and ensure even heat distribution.
Add the chopped vegetables to the pan and sauté until softened and fragrant, about 10 minutes.
Stir occasionally to prevent the vegetables from burning.
Stir in the parsley, ham, thyme, and bay leaves, and cook for another 5 minutes.
Adding the herbs at this stage enhances their flavor release.
Pour in the diced tomatoes, tomato sauce, and water, and bring to a gentle simmer.
Ensure the mixture is well combined before simmering.
Add the rice, stir gently, cover the pan, and cook on low heat for 25 minutes.
Do not lift the lid during cooking to maintain steam.
Place the shrimp on top of the rice, cover again, and cook for an additional 10 minutes or until the shrimp are cooked through.
The shrimp will steam on top, absorbing the flavors from the dish.
Remove the bay leaves, fluff the rice gently, and adjust seasoning with salt if needed.
Removing the bay leaves prevents any bitter taste.
Serve the dish warm, garnished with additional parsley if desired.
A sprinkle of fresh parsley adds a pop of color and freshness.
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