Jambalaya With A Twist

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons oil, olive
• 1 pint oyster, fresh, shucked
• 2 onions, sweet, chopped, medium size
• 1 shallot, french, finely minced
• 1 -2 garlic clove, pressed
• 1/2 red pepper, small, finely chopped
• 1/2 green pepper, small, finely chopped
• 1 lb shrimp, raw, large, shelled & deveined
• 1 cup rice, long grain
• 2 cups tomatoes, stewed, drained, chopped
• 2 cups broth, chicken
• 1 bay leaf
• 1/4 teaspoon ground thyme
• 1 teaspoon salt, coarse, sea
• 1/2 teaspoon pepper, black, fresh ground
• 1 teaspoon sugar,
• 1/8 cup parsley, minced

Recipe

• 1 heat olive oil and add the shucked oysters. cook over low heat until the edges begin to curl.
• 2 remove the oysters from the pan and refrigerate until needed.
• 3 in the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
• 4 next add the shrimp and cook until the shrimp turns pink. add a little more olive oil if necessary.
• 5 you will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
• 6 bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
• 7 next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
• 8 cover and simmer on low heat until all the liquid has been absorbed.
• 9 add the oysters and shrimps back into the rice and heat thru, stirring gently.
• 10 garnish with the minced parsley.