Shrimp Jambalaya

From my collection of handwritten recipes.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 pot

Ingredients

• 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
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon cayenne pepper
• 4  cups chicken broth
• 1  cup  uncooked white rice
• 1 1⁄2 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.