Jambalaya Yummy Recipe,Sausage and Shrimp

Assemble these supplies:

• 4 spicy link sausages, such as Polish or Italian, (about 10
• ounces total weight)
• 1/2 pound precooked ham
• Large green bell pepper
• Large stalk celery
• 2 medium-large onions
• 2 cloves garlic
• 3 tablespoons unsalted butter, bacon fat, or lard
• 1/4 cup minced fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon Cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• Pinch of ground cloves
• 1/2 pound medium-size shrimp
• 2 cups canned Italian plum tomatoes, with juice
• 2 cups chicken stock 1 cup long-grain rice

Steps in preparation:

1. Cut sausages into 1/2-inch pieces and dice enough ham to measure 1 cup; set aside.
2. Wash bell pepper and celery; dry with paper towels. Halve, core, seed, and coarsely chop pepper; chop celery. Peel and chop onions; peel and mince garlic.
3. In large heavy-gauge skillet, melt butter over medium heat. Add sausages and ham, and sauté 5 to 7 minutes, or until sausage is browned.
4. Meanwhile, peel and devein shrimp: Starting at head end, slip thumb under shell between feelers. Lift off 2 or 3 shell segments at once and, holding tail, pull shrimp out of shell. Pull off tail shell. With sharp paring knife, slit down back and lift out black vein.
5. Add green bell pepper, celery, onions, garlic, and 2 tablespoons of the parsley to skillet, and cook, stirring frequently, until onions are soft and translucent, about 5 minutes.
6.  Stir in thyme, Cayenne, black pepper, cloves, and shrimp. Add tomatoes and chicken stock, and bring to a boil.
7. Add rice, reduce heat to a gentle simmer, cover, and cook, stirring occasionally, until rice is tender, 25 to 30 minutes.
8. Divide jambalaya among dinner plates and garnish with remaining parsley. Serve at once.