Shrimp Jambalaya

In heavy 3-4 quart Dutch oven fry the bacon over moderate heat until it has rendered fat and browned, but not crisped. Drain on paper towels and set aside. Add onions and sausage to the bacon drippings and cook for 8-10 minutes, stirring occasionally until the onions are transparent but not brown, and the sausage is no longer pink. Mix in the green peppers, celery and garlic. Cook and stir until the peppers are limp, about 3 minutes. Preheat oven to 350. Stir in the rice and fold with the vegetables over moderate heat until the grains become somewhat opaque and milky. Add the tomatoes, bacon, thyme, salt and pepper, stirring thoroughly. Pour in chicken broth and bring to a boil. Add the ham and stir again. Cover casserole tightly and place in the lower one-third of the oven. At 10 minutes add the shrimp. Pushing them down beneath the rice, and continue cooking tightly covered for about 10 minutes longer or until all the broth is absorbed and rice is tender.