Shrimp and Ham Jambalaya

When I first moved to Arizona I decided to put myself out there to try and meet people. I checked the paper to see what was doing around town and I saw that there was a Crawfish Festival. Since I use to pick them out of a stream near my house when I was a kid, I decided it was time I should go and eat some. What the heck. Of course I didn't meet a single soul but at least I put myself out there. What this all has to do with Jambalaya, I don't know but my interest in Cajun food began there.

Shrimp and Ham Jamblaya
Based on this recipe from About.com

1 1/2 cups diced cooked ham
2 tablespoons vegetable oil
1 medium onion, quartered and sliced
1 cup okra, sliced
1/2 cup chopped red pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 1/2 cups water
3/4 cup uncooked long-grain rice
1 large bay leaf or two small
1/2 teaspoon salt
1/4 teaspoon dried leaf thyme
1/8 teaspoon ground cayenne pepper, or to taste
1 pound peeled, cleaned, and cooked shrimp

Heat oil over medium heat in a large pan. Saute onions, bell pepper, and garlic; cook until tender. Add ham and cook for about five minutes. Add tomatoes and tomato paste, water, bay leaf, salt, thyme, and cayenne pepper. Stir until thoroughly mixed and then add rice. Bring to a boil then reduce heat and simmer for 25 minutes, stirring occasionally. Add shrimp and heat through. Serve with crusty garlic bread or cornbread. Serves 4 to 6.