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Seafood Jambalaya |
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| Ingredients - |
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5 cloves Garlic, finely chopped
1 16 ounce can Whole Tomatoes
1 teaspoon Thyme
2 Bay Leaves
Salt and Fresh Ground Black Pepper, to taste
2 cups Rice
2 cups Shrimp Stock
2 pounds Ham
2 pounds Smoke Sausage, 1/2 pieces
2 pounds Shrimp, cleaned and deveined
1 large Onion, chopped
1/2 cup Shallots, sliced thin
1/2 cup Parsley, finely chopped
1 cup Celery, finely chopped
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| Preparation: |
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Brown sausage and ham in thick skillet, pour off
excess drippings. Add onions, garlic, celery and saute' until limp.
Add shrimp stock or water, tomatoes, thyme, bay leaf, salt, and pepper.
Bring to a boil, mash tomatoes with spoon as they are cooking. Add rice
and shrimp. Stir once and put heat on low and cover. Do not stir again.
Lift with fork if it's sticking. If it's not quite cooked, add about
1/2 cup more water. The rice will take about 30 minutes to cook. Cook
until tender and stir in chopped parsley and thinly sliced shallots.
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