~ Jambalaya one-pot meal Recipe ~

 
                           Jambalaya One-Pot Meal
 
 Recipe By     :  
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Main Course                      Fish And Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    2      cloves        garlic -- minced
      1/2  cup           chopped onion
    1      stalk         celery -- sliced
    1      medium        green bell pepper, seeded -- cut into strips
    1      cup           long-grain white rice
   16      ounces        canned stewed tomatoes
    1      cup           water
      1/8  teaspoon      hot pepper sauce -- optional
      1/2  cup           chopped cooked ham (optional)
    8      thin slices   chorizo or other spicy sausage
    1      teaspoon      dried thyme or oregano
    1      teaspoon      salt
                         freshly ground pepper -- to taste
    1      pound         medium shrimp -- shelled and deveined
                         lemon slices and minced parsley -- for garnish
 
 1. In a large skillet or paella pan, heat oil over medium heat. Add garlic,
 onion, celery, and green pepper and saute just until softened (about 3
 minutes).
 
 2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if
 used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat,
 and simmer 15 minutes.
 
 3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is
 tender and shrimp have turned pink.
 
 4. Toss with a fork. Garnish with lemon and parsley.
 
 Paella One-Pot Meal: In a large skillet or paella pan, heat 2 tablespoons
 olive oil. Add 2 cloves garlic, minced; 1/2 cup chopped onion; and 2 hot or
 mild chorizos, broken into pieces, casings removed; saute 3 to 5 minutes. Add
 1 cup long-grain white rice; 2 cups chicken stock; 1 whole boned chicken
 breast, cut in strips or bite-sized pieces; 1/8 teaspoon saffron or 1/4
 teaspoon ground turmeric; 1 teaspoon salt. Season with pepper to taste. Bring
 to a boil, cover, reduce heat, and simmer 15 minutes. Then add 10 ounces
 frozen petite peas or 1 can (16 oz) artichoke hearts, drained, and 1 pound
 medium raw shrimp, shelled and deveined. Cover and cook 5 minutes longer.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Although there are a number of ingredients to prepare, this New
 Orleans-style dish needs no attention while it cooks.