Get out a large dutch oven (I love my Le Crueset for this dish), and melt your butter in it over medium-high heat.

Add the onions, pepper, garlic, bay leaf, and spices, and cook, covered, over medium heat until vegetables are tender, about 10 minutes. Stir occasionally to make sure nothing is sticking to the bottom of the pan.

Then add the sausage, ham, plum tomatoes, and chicken broth. Turn up the heat to medium-high, as you want to get a good boil going before you add the rice.

Once the pot is nice and bubbly, pour in your rice and stir.

Then reduce the heat down to low, cover your pot, and cook for 35 minutes, stirring occasionally. As the liquid is absorbed into the rice, the bottom of the jambalaya may start to stick. If it starts to stick and the rice is nowhere near tender, stir in some water or extra broth. Otherwise just stir and keep a close eye on it.

At this point, when the rice is close to being done, you want to add your shrimp. Cook for another 10 minutes or so. Total cooking time varies a bit with the kind of rice you are using so it's best to be vigilant and check your pot frequently. When all the liquid has been absorbed, the rice is tender, and the shrimp are cooked, it's ready to serve.

Garnish with some chopped green onions if you like.