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1
Cook the bacon in a large skillet or Dutch oven with a tight-fitting lid uncovered over medium heat until crispy.
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2
Remove the bacon and place on a paper towellined dish to drain.
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3
Add the olive oil to the same skillet and heat over medium heat until sizzling hot (see Know-how, page 100).
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4
Add the onion and tasso and cook, stirring often, for about 5 minutes, until the onion is soft and golden and the ham is light brown around the edges.
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5
Add the celery and bell pepper and cook and stir for about 5 minutes more, until tender.
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6
Add the garlic and cook, stirring constantly, for 1 minute longer.
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7
Add the rice, salt, cumin, black pepper, and red pepper flakes and cook and stir for about 2 minutes, until the rice is thoroughly coated with the oil.
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8
Stir in the tomatoes and cook for 1 minute more.
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9
Pour in the broth, add the bay leaves and thyme, and stir only once.
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10
Bring the mixture to a low boil, reduce the heat, and simmer, covered tightly, for about 20 minutes, until most of the broth has evaporated and the rice is plump and tender.
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11
Scatter the shrimp over the top of the rice, increase the heat to low, and cover to steam the shrimp, 7 to 10 minutes, until bright pink and cooked through and until the rice is tender and the liquid absorbed.
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12
Divide the jambalaya evenly among individual serving plates, sprinkle with parsley and scallions, and serve hot.
