Recipe - Jambalaya One-Pot Meal

2 tablespoon Olive oil
2 Cloves garlic minced
One half cup Chopped onion
1 Stalk celery cut or sliced up
1 md Green bell pepper, seeded
Cut into strips
1 cup Longgrain white rice
16 ounce Canned stewed tomatoes
1 cup Water
1/8 teaspoon Hot pepper sauce
Optional
One half cup Chopped cooked ham
(optional)
8 Thin slices
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
Chorizo or other spicy

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, hotpepper 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 OnePot Meal: In a large skillet or paella pan, heat 2 tablespoons
olive oil. Add 2 cloves garlic, minced; One half cup chopped onion; and 2 hot or
mild chorizos, broken into pieces, casings removed; saute 3 to 5 minutes.
Add 1 cup longgrain white rice; 2 cups chicken stock; 1 whole boned
chicken breast, cut in strips or bitesized pieces; 1/8 teaspoon saffron or
One fourth 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.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip