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Print this Recipe    Jambalaya 18

Jambalaya One-Pot Meal

2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup chopped onion
1 stalk celery, sliced
1 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
1 pound medium shrimp, shelled and deveined
lemon slices and minced parsley, for garnish

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). 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. Quickly
add shrimp, cover, and cook 5 minutes longer, or until rice is
tender and shrimp have turned pink. 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.

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