Creole style Jambalaya
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ cups Chorizo (or andouille)
- 3 cups large, raw, shell-on shrimp
- 1 onion (peeled and finely chopped)
- 1 rib Celery (rinsed; trimmed and finely chopped)
- 1 small, red Bell pepper (rinsed; trimmed; seeded and diced)
- 1 small, green Bell pepper (rinsed; trimmed; seeded and diced)
- 4 cloves garlic (peeled and minced)
- 1 ½ cups white Long grain rice (rinsed)
- 2 tablespoons Tomato paste
- 1 teaspoon salt
- 1 teaspoon fresh thyme leaves (minced)
- 2 cups canned Diced tomatoes (drained; juice reserved)
- 4 cups clam juice
- 1 bay leaf
- fresh parsley rinsed and chopped (for garnish)
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