Shrimp Jambalaya

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. 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.