Jambalaya

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice
2		Scallions - sliced
1 teaspoon	5ml	Salt - plus more to taste
1 1/2 tablespoons	22ml	Canola or vegetable oil
3		Garlic cloves
1		Onion, about 8 ounces (medium)
2		Celery ribs (medium)
1 cup	146g / 5.1oz	Chopped green peppers
1 cup	146g / 5.1oz	Chopped red peppers
1		Tomatoes - (8 oz)
1 tablespoon	15ml	Fresh thyme leaves
3 cups	711ml	Chicken stock
		(or 2 cups clam juice and 1 cup water)
3		Bay leaves
1/2 cup	118ml	White wine
1 teaspoon	5ml	Hot sauce - or to taste
1 cup	146g / 5.1oz	Diced ham
1 lb	454g / 16oz	Shelled raw shrimp
6		Chives

Recipe Instructions

While the hot-water tap runs, put the rice in a 2-quart saucepan. Add 2 cups hot tap water and 1 teaspoon salt. Bring to a boil over high heat, then reduce the heat to low, cover and cook for 10 minutes. Stir sliced scallions into cooked rice.

Meanwhile, put the oil in a large, deep, heavy skillet over medium-high heat. Peel the garlic. Peel and quarter the onion. Trim and quarter the celery. Chop the garlic, onion, red and green peppers and celery. Transfer to the skillet, raise the heat to high and cook for 5 minutes, stirring once or twice.

While the vegetables cook, open the can or tomatoes and chop the thyme leaves. Add the tomatoes, thyme, chicken stock, bay leaves, wine and hot sauce to the skillet, cover and bring to a boil. Meanwhile, dice the ham. Add the ham, stir well, cover and cook for 3 minutes.

Add the shrimp, stir well, cover and cook for 2 minutes. Meanwhile, chop the chives. Add the cooked rice to the skillet, stir, cover and bring to a boil. Turn off the heat and taste for seasoning.

Transfer to soup plates sprinkled with the chives and serve with garlic bread or corn bread.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9552) - from the TV FOOD - NETWORK

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