Shrimp Jambalaya

This is a quick tasty dinner that's even better warmed up the next day. If you're counting carbs, use quinoa. We prefer brown rice, but have been known to scarf this up without any grains to sop up the broth.

Shrimp and Sausage Jambalaya

Ingredients

• 4 celery stalks, sliced
• 6 tomatoes, diced
• 2 carrots, diced
• 1 ear corn, shucked
• 1 red pepper, diced
• 1/2 red onion, diced
• 3 cloves garlic, crushed
• 1/4-1/2 t. Creole file (optional)
• 1/2 bunch parsley
• 1 jalapeno, diced
• 1 ham steak, diced
• 4 hot sausages (andoille or Italian), sliced
• 2 bay leaves
• 1 T thyme
• 1 lb. shrimp, peeled
• 1/4 t. crushed red pepper
• 2 cans low-sodium crushed or diced tomatoes with juice
• scallions for garnish

Directions

1. Saute carrots, onion, garlic, jalapeno, red pepper and celery for 5 minutes.
2. Add ham, tomatoes and sausage, and cook on low heat, stirring frequently, for another 10 minutes or until sausages are cooked.
3. Add corn, herbs & spices, and canned tomatoes. Cover and let simmer until veggies are al dente.
4. Add shrimp, cover and simmer for another 5 minutes. Do not overcook the shrimp.
5. Dish servings and top with scallions. Serve with hot sauce for those who prefer a spicier concoction.