Shrimp Jambalaya

CJAY's Note:

From my collection of handwritten recipes.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6

Yield: 1.0 pot

• 1 tablespoon oil
• 8 ounces andouille sausages , cut in 1/2 inch pieces (or chorizo)
• 1 cup diced smoked ham
• 2 stalks celery , chopped
• 1 medium onion , chopped
• 1 large green pepper , chopped
• 2 garlic cloves , minced
• 3 tablespoons flour
• 2 bay leaves
• 1 teaspoon oregano
• 1 teaspoon thyme
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper
• 4 cups chicken broth
• 1 cup uncooked white rice
• 1 ½ lbs medium shrimp , peeled, deveined with tails left on (about 40)
• 2 large tomatoes , chopped

Directions:

1. In a 6 quart dutch oven, heat the oil over medium-high heat. Add the sausage plus the ham and saute for 5 minutes. Add the celery, onion, green pepper, and garlic and saute for 5 minutes or until soft. Stir in the flour, bay leaves, oregano, thyme, and 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. Stir in the shrimp and tomatoes, cover, and cook 5 minutes longer or just until the shrimp turn opaque. Serve with Fried Greens.