Cajun Jambalaya Rice

Yield: Makes 4 1-cup servings
1 md Onion - chopped
3 Garlic cloves - finely
Chopped
1 lg Bell pepper - green, cut
Into 1/2" pieces
2 1/2 c Basic chicken stock - see
Recipe
5 Scallions - finely sliced
1 c Brown rice - long grained
3 Italian plum tomatoes -
Cored, seeded, chopped
1/4 lb Turkey ham - baked, all fat
Removed, 1/2" cubes
1/4 t White pepper
1/4 t Black pepper - fresh ground
3/4 t Cayenne pepper
1/2 t Cumin
1/4 t Allspice
1/4 lb Shrimp - peeked and deveined
ds Tabasco sauce - (optional)
1/4 c Parsley - fresh, chopped
In an 8-quart pot saute the onion, garlic, and green pepper in 3 Tbsp.
of stock for 5 minutes.
Add two-thirds of the scallions, the rice, and tomatoes, and cook for 5
minutes over medium-low heat, adding a little more of the stock if
necessary.
Add the cubed turkey ham, the three peppers, cumin, allspice, and the
remaining stock, and cook on very low heat, covered for 40 minutes. Add
the shrimp and cook for 2 minutes.
Taste for spiciness. You can add 5-6 drops of Tabasco sauce (I prefer
Louisiana Gold Sauce) for a more pungent flavor.
Serve garnished with parsley and the remaining scallions.