Heat a large skillet (with a lid) over medium high heat. Add olive oil and ham and saute for 2-3 minutes, stirring occasionally. Add the celery, onion, bell pepper, poblano and garlic and stir. Saute for 2-3 minutes or until vegetables are tender and onions are slightly translucent.
Add the salt, pepper and cayenne and mix together thoroughly. Add the thyme and rice and cook for 2-3 minutes. Stir in the chicken broth and bring to a boil. Reduce heat to a simmer, cover tightly with the lid and cook for 10 minutes.
Add the diced tomatoes and cook, covered for 5 minutes. Add the shrimp and cover with the lid for 3-4 minutes or until shrimp are opaque. Add the frozen peas and stir. Sprinkle with parsley and serve.