Creole Jambalaya

keeney's Note:

From Soupcon. Posted for shopping list! Guessing at yield - I know it makes quite a bit.

• Total Time: 51 hrs
• Prep Time: 48 hrs
• Cook Time: 3 hrs

Ingredients:

Serves: 10

Yield: 16.0 cups

• 3 cups dry white wine
• 1 lemon , sliced
• 4 garlic cloves , minced
• 4 bay leaves
• 3 tablespoons chopped celery leaves
• 1 dash hot pepper sauce
• 1 tablespoon salt
• 1 ¼ lbs shrimp , shelled and deveined
• 3 tablespoons butter
• 1 lb ham , cooked and cubed
• 5 medium onions , chopped
• 1 (28 ounce) can tomatoes
• 1 (16 ounce) can tomatoes
• 1 lb chorizo sausage
• 2 green peppers , coarsely chopped
• 1 (6 ounce) can tomato paste
• ¼ cup parsley , minced
• 2 teaspoons tarragon
• 1 teaspoon thyme
• 3 cups raw converted rice
• 1 lb scallops , thawed

Directions:

1. The day before, combine in saucepan wine, lemon, 2 cloves garlic, 2 bay leaves, celery leaves, pepper sauce and 1 teaspoons salt. Cover and simmer for 15 minutes. Add shrimp; heat to boiling. Cover and boil gently 4-5 minutes or until done. Cool; marinate shrimp in liquid in refrigerator.
2. The next day, melt butter in large pan; add ham, onions and 2 cloves garlic. Saute 3-4 minutes. Add tomatoes (with liquid), 1 1/2 cups water, sausage, peppers, tomato paste, parsley, 2 bay leaves, 2 tsp salt, tarragon and thyme. Cover and simmer gently 1 1/2 hours.
3. Add 2 cups water and the rice. Heat to boiling; reduce heat, cover and simmer for 20-25 minutes or until rice is tender. Add more water if necessary.
4. Remove lemon slices from shrimp marinade. Stir in shrimp, marinade and scallops during last 5 minutes. Note: if scallops are added too soon they may become rubbery.