Creole Jambalaya

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

• Ready In: 51 hrs
• Serves: 10
• Yields: 16 cups

Ingredients

• 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 1⁄4 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
• 1⁄4 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.