In a large round pan such as Le Creuset, Cast-Iron Dutch Oven or a paella pan, heat olive oil over medium heat. Saute the garlic, onion, celery, bell peppers, and chile peppers until softened, approximately 3 minutes.
Stir in thyme, bay leaves, red pepper flakes, tomatoes, wine, Tabasco Sauce, ham, chorizo, and roasted lemon slices. Bring just to a boil, add rice and cover with lid; cook approximately 30 minutes or until the rice has absorbed almost all of the liquid and is cooked through.
Gently stir in the raw shrimp, cover, and cook approximately 5 minutes or until the rice is tender and the shrimp have turned pick. Remove from heat.
Add lemon juice and lemon zest; toss with a fork to fluff rice. Season to taste with salt and pepper.
Garnish with green onion and parsley. Serve with a white wine and some crusty sourdough.
Preheat oven to 375 degrees F. Spray a heavy pan with olive oil.
Scrub lemons with a vegetable brush under warm water; rinse well and dry with a clean cloth.
Thinly slice the lemons and remove seeds.
Place the sliced lemons into prepared pan in a single layer.
Roast lemon slices for about 25 to 30 minutes or until they turn gold brown on the edges and on the bottom side, turn and roast for a few more minutes. Watch closely at this point and remove lemons when they have begun to caramelize. As the lemons start to cook they release all the juices, that cooks away as the lemons brown and caramelize.
* A good chicken stock may be substituted if you prefer. Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
Jambalaya with Roasted Lemon Recipe: https://whatscookingamerica.net/KarenCalanchini/Jambalaya-RoastedLemon.htm