Shrimp Jambalaya

Packed with veggies, meat and lots of spice, our Shrimp Jambalaya is a culinary trip to bayou country!

PREP: 20 minutes
COOK: 45 minutes

INGREDIENTS

FOR THE STOCK

• 1/2 pound large shrimp in the shell
• 1 small onion, chopped
• 1 celery stalk, chopped
• 1 cup dry white wine
• 4 cups water

FOR THE JAMBALAYA

• 1/2 pound spicy smoked sausage, sliced and quartered
• 1 pound tasso (smoked ham), cut in 1/2-inch cubes
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 large green bell pepper, chopped, seeds removed
• 1 red bell pepper, cut in small diamonds
• 1 15-ounce can diced tomatoes
• 1 tablespoon Cajun spices
• 2 bay leaves
• 2 1/2 cups long grain white rice
• 3 scallions, chopped

DIRECTIONS

1. FOR THE STOCK: Peel and devein shrimp, set aside. Place shrimp heads, shells and tails in a pan with onion, celery, wine and 4 cups water. Bring to a boil and simmer for 20 minutes; strain.
2. FOR THE JAMBALAYA: Heat oil in a large pan. Cook the sausage and tasso for 5 to 6 minutes; remove from pan. Add onion, celery and bell peppers to pan and cook until tender, about 7 minutes. Add tomatoes, Cajun spices and bay leaves; simmer for 15 minutes.
3. Return sausages and ham to pan and add rice and stock. Bring to a boil; reduce heat. Cover and cook until liquid is absorbed.
4. Stir in shrimp and chopped scallions. Cook uncovered for 4 minutes, stirring occasionally. Serve.

TIP: Although this dish is hearty enough to serve on its own, it is great with cornbread, sweet potatoes, a mess of greens and iced tea.

YIELDS: 6 servings

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