Jambalaya #2 (bernard clayton, jr.)

12 servings

Ingredients

Quantity Ingredient
Shells from 2 lb raw shrimp
6 cups Water
6 Peppercorns
1 pounds Creole-Cajun sausage, in 1\" Pieces (Andouille, Boudin blanc, Boudin rouge OR a polish sausage (Kielbasa)
1 pounds Smoked ham, in 1/2\" cubes Tasso ham preferred
1 cup Finely chopped green peppers
1 cup Finely chopped celery
2 cups Finely chopped onion
1 clove Garlic, minced
½ cup Tomato puree
1 can (16 oz) tomatoes OR
1 cup Ripe tomtoes, peeled, seeded chopped
½ cup Chopped onion
1 Rib celery, chopped
1 Bay leaf
1 Recipe shrimp broth OR
7 cups Fish stock
½ teaspoon Dried thyme
1 Bay leaf
1 teaspoon Dried oregano, crushed
1 teaspoon Red pepper or to taste
½ teaspoon Dried basil
1 teaspoon Freshly ground black pepper
1½ cup Raw rice (Texmati, if it's available)
2 cups Shucked oysters
1 pounds Fresh crab meat, picked over
1 cup Finely chopped green onions

Directions

BROTH

STEW

BROTH: Peel and devein the shrimp and set the meat aside. Put the shells and other ingredients into a medium saucepan and bring to a boil. Reduce the heat and simmer 20 minutes. Strain the broth through a chinois or seive. Much of the flavor is in the shells, so press and pound with a heavy spoon or pestle until all the moisture has been extracted. Discard shell residue and reserve broth. STEW: Drop the sausage pieces into a large, heated saucepan or casserole and sear over medium-high heat. Stir frequently. Cook for about 10 minutes. The sausage will render considerable fat as it cooks. Pour off and discard all but 1 tablespoon of the fat.

Add the ham pieces and continue cooking, stirring often, for an additional 10 minutes.

Add the peppers, celery, onions, and garlic. Scrape the bottom with a wooden spoon or spatula as the mixture cooks to loosen and incorporate the brown particles stuck to the bottom of the pan.

Cook about 15 minutes.

Add tomato puree and tomatoes. Stir to blend and cook together for about 3 minutes.

Pour in the reserved broth and bring to a boil. Add thyme, bay leaf, oregano, red pepper, basil and black pepper. Cook over low heat for 1 hour.

Add rice, cover and cook for 15 minutes.

Add reserved shrimp, oysters, and crab and cook 5 minutes more.

Stir in the green onions. Taste for salt.

To Serve: Ladle from the pot or heated tureen into leated large, shallow soup bowls.

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