Chicken, Shrimp, And Ham Jambalaya - cooking recipe

Ingredients

1 lb shrimp, medium sized raw
1 lb boneless skinless chicken thighs, cut into 1-inch cubes
1/8 teaspoon fresh ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
10 ounces ham, smoked cubed, I use Carolina Pride
4 garlic cloves, chopped
2 cups yellow onions, chopped
2 cups celery ribs, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
1/2 cup green onion, chopped
2 tablespoons fresh parsley, chopped
2 cups long-grain rice, uncooked
1 teaspoon hot sauce
16 ounces pico de gallo (fresh finely diced tomatoes, yellow onions, cilantro, green onion, jalapeno, lime juice, & salt) (optional)

Preparation

Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
Sprinkle chicken evenly with salt, black pepper, and red pepper.
Heat oil in a Dutch oven over medium heat.
Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
Remove chicken using a slotted spoon.
Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
Remove ham using a slotted spoon.
Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
Stir in ham and chicken.
Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
Add chicken broth and bring to a boil over medium-high heat.
Cover, reduce heat to low, and simmer 20 minutes.
Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
Cover, reduce heat to medium-low, and simmer 15 minutes.
Add Pico de Gallo.
Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.