In a heavy 8-quart pot or casserole, cook the salt pork over low heat till all the fat is rendered, add the onions, celery, bell pepper, and garlic, and stir till the vegetables soften, 8 to 10 minutes. Add the ham, sausage, salt, pepper, thyme, cayenne, and bay leaves and continue stirring for about 10 minutes longer. Add the rice, and water, bring to a boil, reduce the heat to low, cover, and simmer for about 45 minutes. Add the shrimp, stir well, increase the heat to moderate, and stir with a forl till the rice begins to dry out and is fluffy, about 15 minutes.
Serve the jambalaya with Tabasco on the side.
Learn more about James Villas' cookbook Pig: King of the Southern Table by reading Nadia Arumugam's book review from the June/July 2010 issue of Fine Cooking.