CONTESSA SHRIMP AND SAUSAGE JAMBALAYA

CONTESSA SHRIMP AND SAUSAGE JAMBALAYA image

Number Of Ingredients 24

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approx 1/2lb sliced kielbasa or andouie
1T olive oil
1/3lb cubed smoked ham (a couple of thick deli slices)
5 ribs celery
1 onion
1 red bell pepper
1 green bell pepper
1T butter
3 tomatoes, seeded and cubed (or canned tomatoes out of season)
1 jalapeno
3 garlic cloves, chopped
3 large fresh sprigs oregano (leaves stripped and chopped)
a few sprigs fresh thyme (leaves stripped and chopped)
2T tomato paste
6c chicken stock
3c long grain white rice (rinsed)
3 bay leaves
2t kosher salt
1t black pepper
6-8 dashes tobasco
1/2c chopped scallions
3/4c chopped fresh parsley
1/4c fresh lemon juice
1/2lb shrimp

Steps:

In a dutch oven, saute the sausage in the oil until it browns and renders slightly (6-10mins). Remove with slotted spoon. Add ham and repeat. Meanwhile, dice onion, celery, and bell peppers. Once you remove ham from pot, add the butter and the onion, celery and bell peppers. Saute a few minutes. Add tomatoes, jalapeno and garlic. Saute a few minutes. Add chopped herbs and tomato paste. Add chicken stock and bring to a boil. Add rice. Stir. Add back in ham and sausage. Add bay leaves, salt, pepper and tobasco. Bring back to a boil. Lower heat, cover and simmer for 20 minutes. Meanwhile, chop scallions and parsley. After 20 mins, add 1/4 of the parsley and 1/4 of the scallions to the pot. Add the lemon juice. Turn off heat and add shrimp. Stir and cover, steaming the shrimp in the pot for 15 minutes. Serve topped with the remaining scallions and parsley.