Jambalaya Lafitte

Recipe Ingredients

1 lb	454g / 16oz	Fresh shrimp - medium - heads off
1 1/2 cups	219g / 7.7oz	Cooked ham or tasso - diced
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Vegetable oil
1		Garlic clove - crushed
1 cup	160g / 5.6oz	Raw rice
1 1/4 cups	78g / 2.8oz	Green onion - chopped
1/2 cup	118ml	Smoked sausage - sliced 1/2" thick
1 cup	62g / 2.2oz	Onion - chopped fine (medium)
1		Celery rib - chopped fine
1		Green pepper - chopped fine (medium)
2		Tomatoes - peeled - seeded, roughly (medium) chopped
1		Bay leaf
2 teaspoons	10ml	Fresh thyme or 1/2 tsp dried
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Black pepper - ground
1/2 teaspoon	2.5ml	White pepper - ground
1 teaspoon	5ml	Cayenne pepper - ground
1 cup	237ml	White wine - dry
1		Unwashed fresh shucked oysters
1/4 cup	36g / 1.3oz	Parsley - chopped

Recipe Instructions

Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.

Dust the ham with the flour. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove.

Add the rice and 3/4 cup of the green onions and saute, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil.

Reduce heat, cover, and let simmer for about 20 minutes. Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more.

Serve immediately, on flat plates.

Source:
Mothers in New Orleans

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