Original post by Smithey here.
2 TABLESPOONS PLUS 1 TEASPOON OLIVE OIL, DIVIDED
1/2 CUP (3 OUNCES) DICED SMOKED COUNTRY HAM, SUCH AS BENTON’S
2 CUPS THICKLY SLICED OKRA (FROM ABOUT 1/2 LB)
1 CUP DICED ONION
2 CLOVES GARLIC, THINLY SLICED
1 (14-OZ) CAN FIRE-ROASTED DICED TOMATOES, DRAINED
1 1/2 CUPS CAROLINA GOLD RICE
1 1/2 CUPS CHICKEN, VEGETABLE, OR SEAFOOD BROTH
1/2 LB LARGE SHRIMP, PEELED AND DEVEINED
PINCH CAYENNE, OR TO TASTE
1 TEASPOON FRESH THYME LEAVES
COARSE KOSHER SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
1 TABLESPOON FINELY CHOPPED CHIVES
1 TABLESPOON FINELY CHOPPED PARSLEY
HOT SAUCE, TO SERVE
1. Preheat oven to 350˚F.
2. Place rice in a medium bowl. Rinse under cold running water until the water runs clear, about 2-3 minutes, agitating the grains with your fingers. Drain.
3. Heat a 3.5-qt Dutch Oven over medium heat. Add 2 tablespoons olive oil and diced ham and cook, stirring occasionally, until the fat renders and the ham begins to turn crisp and brown around the edges, about 3-4 minutes. Add sliced okra and cook over medium heat, stirring only once or twice, until lightly charred and beginning to soften, about 5 minutes.
4. Add onion and garlic and cook until softened, about 3 minutes. Stir in drained tomatoes and about 1 teaspoon coarse kosher salt and reduce heat to medium-low. Cook until tomatoes are soft and jammy, about 4-5 minutes. Stir in rice until evenly coated, then add broth. Bring to a simmer, then taste and season with pepper and additional salt if necessary.
5. Cover with the lid and transfer to the preheated oven. Cook until rice is tender, about 30 minutes.
6. Meanwhile, peel and devein shrimp. Place in a bowl and toss with remaining 1 teaspoon olive oil, cayenne, thyme; season with salt and pepper.
7. When rice is cooked, remove the lid and scatter shrimp across the top. Immediately replace the lid and return the pot to the oven until shrimp are cooked through, about 6-8 minutes longer.