Sausage and Shrimp Jambalaya

I made this Jambalaya last night using a recipe I saw on Food Network’s Barefoot Contessa,  the recipe was cooked by Amelia Durand .  I have made a few changes and it came out really good!  I will make this one often as my family loved it!  There is allot of prep work so if you chop up everything early in the day and store in separate containers it will make the dinner prep super easy.

Ingredients

4 tbs. butter

1 lb. andoule or kielbasa, sliced

1 lb. ham, diced

1 lb. medium shrimp, shelled and deveined

1 large onion, chopped

3 stalks celery, chopped

6 cloves garlic, chopped

2 large jalapenos, seeded and chopped

1 1/2 cups roma tomatoes, diced

1 red pepper, diced

1 green pepper, diced

2 tsp. fresh oregano, chopped

2 tsp. fresh tyme, chopped

3 tbs. tomato paste

7 cups chicken broth

3 heaping cups long grain white rice

3 bay leaves

2 tsp. salt

2 tsp. ground pepper

1/2 to 1 tsp. cayenne pepper

10 drops hot pepper sauce (like Tobasco)

5 green onions, sliced

1/4 cup fresh parsley, chopped

1/4 cup fresh squeezed lemon juice

Directions

In a 10 to 12 quart heavy pot melt butter over medium heat, brown sausage 8 to 10 min., remove to covered bowl and set aside.  Add the ham to the pot and brown 8 to 10 min., remove and add to sausage.  To the same pot add butter and melt, add onions, celery, red and green peppers.  Cook over medium heat  for about 10 minutes.  Next add jalapeno, garlic, tomatoes, tomato paste, bay leaves and spices continue to cook for another 5 minutes, add chicken stock to the pot and bring it to a boil.  Add sausage, ham, and rice and bring it back to a boil, once boiling reduce the heat to low and simmer covered for 20 minutes.  Stir in raw shrimp, green onions parsley and lemon juice, turn off heat cover and let sit for 20 minutes this will steam cook the shrimp perfectly.