Shrimp Jambalaya
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes 45 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds large shrimp in the shell 1 small onion, chopped 1 celery stalk, chopped
1 cup dry white wine 4 cups water 1/4 cup vegetable oil
2 bay leaves 6 ounces spicy smoked sausage, sliced and quartered 4 ounces tasso (smoked ham), cut in 1/2-inch cubes
1-1/2 cups chopped Cajun vegetables 1 red bell pepper, cut in small diamonds 1 14-1/4 ounce can diced tomatoes
1 tablespoon Cajun spices 2-1/2 cups long grain white rice 3 green onions
18 large oysters, shells removed



1 Peel and devein shrimp. Place shrimp heads, shells and tails in a pan with onion, celery, wine and 4 cups water. Bring to a boil and simmer for 20 minutes, strain.
2 Heat oil in a large pan. Cook the sausage and ham for 5-6 minutes. Remove from pan. Add Cajun vegetables and bell pepper to pan and cook for 6-7 minutes until tender. Add tomatoes, Cajun spices and bay leaves; simmer for 15 minutes.
3 Return sausages and ham to pan and add rice and stock until liquid is absorbed.
4 Stir in shrimp and chopped green onions. Cook, uncovered, for 4 minutes, stirring occasionally. Stir in oysters; cook 1-4 minutes or till oysters curl around edges; serve.

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