Shrimp and sausage jambalaya~

The last of the winter fare is shrimp and sausage jambalaya which serves 6-8 hungry people.  The recipe is long, but you have already put this together in various forms if you cook at all.  This just has more ingredients than usual, but once again you can't go wrong and can use pretty much what you like.  This is the Barefoot Contessa's recipe, so if you get on the food TV network, the recipe is there too.
She made it today and I started hankering for it because I have most of the ingredients on hand. I am going to do it Friday because Saturday is a work outside day getting the furniture out, moving things around, getting the new driveway ready to seal; getting the pergola ready for spray paint; getting the antique planters and urns painted and filled...it goes on and on but this year we have Beth who is a master container gardener.  She, along with Andy, will fill each and every pot with beauty.  Matt will be here for the heavy work, so I want to have something special for him to eat.

  Oh, Andy went to the back doctor today.  His back hurts every once in a while and he wants answers.  The doctor says what CAN'T you do that you want to do.  Andy said, "well, I can't run."  The doctor said, "you are 80 years old who is chasing you?" I got a good laugh out of that one.  Andy is the healthiest man for his age any one has ever seen and I think he feels like something should be wrong with him.  Thank God he is healthy.

Shrimp & Sausage Jambalaya (Serves 6 to 8 )

Copyright 2010, Amelia Durand, All Rights Reserved

Photo: Quentin Bacon

1 tablespoon olive oil
1 pound sausage, such as kielbasa or Andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup seeded and diced tomato
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced OR ½ teaspoon cayenne
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock, preferably homemade
3 cups long grain rice, rinsed
3 bay leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6-8 dashes Tabasco (optional)
½ cup chopped scallions divided
¾ cup chopped fresh parsley, divided
¼ cup freshly squeezed lemon juice
1 pound medium shrimp, deveined (20-24 count) 

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and Tabasco. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add ¼ cup of the scallions, ¼ cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining ¼ cup scallions and ½ cup parsley, and a dash of Tabasco, if desired.