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Jambalaya #2 (Bernard Clayton~ Jr.)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JAMBALAYA #2  (BERNARD CLAYTON~ JR.)
 Categories: Stews, Cajun, Ham, Fish, Main dish
      Yield: 12 Servings
 
MMMMM---------------------------BROTH--------------------------------
           Shells from 2 lb raw shrimp
      6 c  Water
      6    Peppercorns
    1/2 c  Chopped onion
      1    Rib celery, chopped
      1    Bay leaf

MMMMM----------------------------STEW---------------------------------
      1 lb Creole-Cajun sausage, in 1"
           -Pieces (Andouille, Boudin
           -blanc, Boudin rouge OR a
           -polish sausage (Kielbasa)
      1 lb Smoked ham, in 1/2" cubes
           -Tasso ham preferred
      1 c  Finely chopped green peppers
      1 c  Finely chopped celery
      2 c  Finely chopped onion
      1 cl Garlic, minced
    1/2 c  Tomato puree
      1 cn (16 oz) tomatoes OR
      1 c  Ripe tomtoes, peeled, seeded
           -chopped
      1    Recipe shrimp broth OR
      7 c  Fish stock
    1/2 ts Dried thyme
      1    Bay leaf
      1 ts Dried oregano, crushed
      1 ts Red pepper or to taste
    1/2 ts Dried basil
      1 ts Freshly ground black pepper
  1 1/2 c  Raw rice (Texmati, if it's
           -available)
      2 c  Shucked oysters
      1 lb Fresh crab meat, picked over
      1 c  Finely chopped green onions
 
  BROTH: Peel and devein the shrimp and set the meat aside. Put the
  shells and other ingredients into a medium saucepan and bring to a
  boil. Reduce the heat and simmer 20 minutes. Strain the broth through
  a chinois or seive.  Much of the flavor is in the shells, so press
  and pound with a heavy spoon or pestle until all the moisture has
  been extracted. Discard shell residue and reserve broth. STEW: Drop
  the sausage pieces into a large, heated saucepan or casserole and
  sear over medium-high heat. Stir frequently.  Cook for about 10
  minutes. The sausage will render considerable fat as it cooks.  Pour
  off and discard all but 1 tablespoon of the fat.
      Add the ham pieces and continue cooking, stirring often, for an
  additional 10 minutes.
      Add the peppers, celery, onions, and garlic. Scrape the bottom
  with a wooden spoon or spatula as the mixture cooks to loosen and
  incorporate the brown particles stuck to the bottom of the pan.
      Cook about 15 minutes.
      Add tomato puree and tomatoes.  Stir to blend and cook together
  for about 3 minutes.
      Pour in the reserved broth and bring to a boil. Add thyme, bay
  leaf, oregano, red pepper, basil and black pepper. Cook over low heat
  for 1 hour.
      Add rice, cover and cook for 15 minutes.
      Add reserved shrimp, oysters, and crab and cook 5 minutes more.
      Stir in the green onions.  Taste for salt.
  
  To Serve: Ladle from the pot or heated tureen into leated large,
  shallow soup bowls.
 
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