Smoky Shrimp Jambalaya

Jambalaya is a Louisiana Creole dish of Spanish and French influence. This boldly spiced version features shrimp, smoked sausage, ham and the flavor trinity of celery, onion and green bell pepper. The significant difference between Creole and Cajun versions is that Creole jambalaya contains tomatoes, and Cajun does not.

Recipe Ingredients:

1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon crushed dried oregano
2 bay leaves
1/4 cup olive oil
3 stalks celery, diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
1/2 pound fully-cooked smoked ham, diced
1/2 pound smoked sausage, diced
1 1/2 cups long-grain rice
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can chicken stock
1 pound large shrimp, peeled and deveined

Cooking Directions:

1. Combine garlic powder, salt, pepper, cayenne pepper, thyme, oregano and bay leaves in a small bowl; set aside.
2. Heat oil over medium-high heat in a large pot. Sauté celery, onion, green bell pepper and mixed spices until tender and fragrant, about 5 minutes. Add ham and sausage and continue cooking 4 more minutes. Stir in rice until evenly coated. Add tomatoes (undrained) and stock and bring to a boil, cover and reduce to a simmer. Gently simmer until most of the liquid is absorbed, about 25 minutes.
3. Stir in shrimp and allow to cook 5 more minutes, until pink. Scoop into large bowls and serve.

Makes 6 servings.