Creole Jambalaya

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. 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. 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. 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. 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.