Ham And Shrimp Jambalaya
|Vegetable oil||1 Tablespoon|
|Andouille sausage/Chorizo / kielbasa sausage||8 Ounce, cut into 1/2-inch pieces to make about 2 cups|
|Smoked ham||6 Ounce, diced to make 1 cup|
|Celery stalks||2 , chopped to make 1 cup|
|Yellow onion||1 Medium, chopped to make 1 cup|
|Sweet green pepper||1 Large, cored, seeded, and chopped to make 1 cup|
|Garlic||2 Clove (10 gm), minced|
|All purpose flour||3 Tablespoon|
|Dried thyme leaves||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground red cayenne pepper||1⁄4 Teaspoon|
|Chicken stock/Low- sodium chicken broth||4 Cup (64 tbs)|
|Uncooked long grain white rice||1 Cup (16 tbs)|
|Medium frozen shrimp||1 1⁄2 Pound, thawed if frozen, peeled and deveined with tails (Use About 40 In Number)|
|Tomatoes||2 Large, chopped to make 2 cup|
1. In a 6-quart Dutch oven or stockpot, heat the oil over moderately high heat. Add the sausage plus the ham, if you wish, and saute for 5 minutes. Add the celery, onion, green pepper, and garlic and saute for 5 minutes or until soft.
2. Stir in the flour, bay leaves, oregano, thyme, and the black and red peppers. Cook, stirring constantly, for 5 minutes or until the flour has browned. Stir in the stock, then the rice, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the rice is nearly tender. Discard the bay leaves.
3. Stir in the shrimp and tomatoes, cover, and cook 5 minutes longer or just until the shrimp turn opaque. Serve with Fried Greens.