Render the salt pork until it is lightly browned.
Add the onions, peppers, celery, ham, and garlic; cook them over high heat until aroma is apparent.
Add the rice; cook until the rice is coated with the rendered fat. (It should appear shiny.)
Add the salt, thyme, Tabasco, and stock.
Bring the mixture to a boil.
Add the garbanzos, olives, and tomato concassé.
Cover the pot and cook the mixture over low heatfor 20 minutes, or until the rice is nearly tender.
Add the shrimp; cover and cook until the shrimpare barely cooked through and the rice is tender.
Sauté the okra quickly and add it to thejambalaya.
Adjust seasoning to taste with salt, pepper, and Tabasco.
Garnish with parsley.