-
1
In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
-
2
Add the shrimp and cook until opaque, about 3 minutes per side.
-
3
Remove from the pan and set aside.
-
4
Add the chicken pieces and saute until browned, about 5 minutes.
-
5
Remove from the pan and set aside with the shrimp.
-
6
Cover and refrigerate until needed.
-
7
Warm the remaining 2 tablespoons oil in the pan over med-high heat.
-
8
Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
-
9
Add the garlic and jalapeno and cook for 1 minute.
-
10
To cook in oven--preheat oven to 350; transfer the onion mixture to a large Dutch oven.
-
11
Stir in the tomatoes, rice, broth, and a pinch of salt.
-
12
Cover and cook in the oven until the rice is tender , about 45 minutes.
-
13
Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
-
14
Stir well, cover, and let stand until warmed through, about 5 minutes.
-
15
Season to taste with salt and pepper.
-
16
To cook in slow cooker--Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
-
17
Cover and cook until the rice is tender, 3 hours on LOW.
-
18
Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
-
19
Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
-
20
Season to taste with salt and pepper.
-
21
Spoon into warmed bowls and serve at once.
