Cooking, Slowly.

Jambalaya with Shrimp and Ham

(Technically, this should be made on the stovetop and then be transferred to the oven but I've forgotten that step throughout the years and haven't noticed the difference. I didn't have any tomatoes on hand so I had to sub them out.)

Yield: 4 quarts

Ingredients

olive oil

2 cloves garlic, minced

1 yellow onion, chopped

3 carrots, peeled & diced

3 stalks of celery, diced

6 oz. smoked ham, diced

1 bell pepper, seeded and chopped

1.5 cup aborio rice

2 cups chicken broth

2 cups water

2 tablespoons chopped fresh thyme

2 teaspoons sweet paprika

.5 teaspoon cayenne pepper

2 lbs shrimp

Protocol

In a large dutch oven over medium heat, sauté the garlic until just tender. Add the onion, carrot, and celery, this is known as a mirepoix. Once the vegetables have become tender add the ham and the bell pepper and give it another 5 minutes minute to sauté.

Once the vegetables have finished cooking add the aborio rice and let it sit in the bottom of the dutch oven for a few minutes (approx 2). This allows the rice to toast and develop a nutty flavor. Add the chicken broth, water, and the spices to the dutch oven, cover and cook for another 30 minutes. Add shrimp and let them cook through, this will take approximately 6 minutes and they will turn into little "C"s. Take off heat and serve immediately to avoid overcooking shrimp.