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Jambalaya Lafitte

Jambalaya Lafitte

  1 pound fresh shrimp - medium -- heads off
1 1/2 cups cooked ham or tasso - diced
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
1 garlic clove - crushed
1 cup raw rice
1 1/4 cups green onion - chopped
1/2 cup smoked sausage - sliced 1/2" thick
1 medium onion - chopped fine
1 celery rib - chopped fine
1 medium green pepper - chopped fine
2 medium tomatoes - peeled -- seeded -- roughly
-- chopped
1 bay leaf
2 teaspoons fresh thyme or 1/2 tsp dried
2 teaspoons salt
1 teaspoon black pepper - ground
1/2 teaspoon white pepper - ground
1 teaspoon cayenne pepper - ground
1 cup white wine - dry
1 doz unwashed fresh shucked oysters
1/4 cup parsley - chopped
  Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.
Dust the ham with the flour. Heat the oil in a dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove. Add the rice and 3/4 cup of the green onions and saute, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.
Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more. Serve immediately, on flat plates.


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