1 teaspoon vegetable oil
1/2 pound 99% fat-free smoked deli ham, cubed
1/2 pound smoked sausage, cut into 1/4-inch-thick slices
1 large onion, chopped
1 large green bell pepper, chopped (about 1-1/2 cups)
3 stalks celery, chopped (about 1 cup)
3 cloves garlic, minced
1 can (about 28 ounces) diced tomatoes
1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup uncooked rice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 package (12 ounces) frozen medium raw shrimp, thawed
Preheat oven to 350°F.
Spray 13X9-inch baking dish with nonstick cooking spray.
Heat oil in large skillet over medium-high heat until hot.
Add ham and sausage.
Cook and stir 5 minutes or until sausage is lightly browned on both sides.
Remove from skillet and place in prepared dish.
Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes.
Add to sausage mixture.
Combine tomatoes with juice, broth, rice, Worcestershire sauce, salt, thyme, black and red peppers in same skillet; bring to a boil over high heat.
Reduce heat to low and simmer 3 minutes.
Pour over sausage mixture and stir until combined.
Cover tightly with foil and bake 45 minutes or until rice is almost tender.
Remove from oven; place shrimp on top of rice mixture.
Bake, uncovered, 10 minutes or until shrimp are pink and opaque.
Garnish with chives, if desired.