Jambalaya

By michellecresta

Ingredients

• 3/4 cup finely diced celery
• 1 cup chopped bell pepper
• 2 tablespoons minced garlic
• 4 tablespoons bacon drippings (canola oil may be substituted)
• 3 tablespoon minced flat-leaf parsley (reserve stems)
• 6 ounce smoked ham, cut in 1/2-inch cubes
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Dash cayenne pepper
• 1 3/4 cups stock (chicken stock or cold water may be used, or make a simple shrimp stock by boiling, the shells and onion skins for about 10 minutes. See below)
• Splash of olive oil
• 1 (15-ounce) can whole peeled tomatoes, roughly chopped
• 3 tablespoons tomato paste
• 1 3/4 cups uncooked converted rice
• 1 pound medium-size raw shrimp, peeled and deveined (reserve shells for making stock)
• Kosher salt to taste

Preparation

Step 1

Set a large heavy-bottomed pot with a tight-fitting lid over medium heat. Sauté the celery, onion, green pepper, and garlic in the bacon drippings for 8-10 minutes until softened and golden. Add parsley, bay leaf, thyme, and cayenne. Sauté, stirring often for 5-6 minutes. Meanwhile make simple shrimp stock (if using): Bring a pot of water to a boil. Sauté the shrimp shells, onion skins, and parsley stems in olive oil, add to the boiling water and cook 10 minutes. Strain. Discard shells and vegetables.
Pour the stock into the kettle along with all tomato product. Simmer uncovered for 5 minutes, breaking up any large clumps of tomatoes. Stir in the rice, cover the kettle and cook for 20 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer 5-10 minutes until the shrimp are cooked through, the rice is done, and almost all the liquid has been absorbed. Taste, adding cayenne and salt if needed. Serve w/cornbread.