this quick and easy jambalaya is my own invention so we call it ammbalaya! it is quick, easy and oh so yummy! if you start with peeled shrimp it will take you only 30 mins. use fresh clams if you want, add any other seafood of your choice. i kind of made it all around the shrimp and what i had in the refrigerator and cupboards.
2 links of chorizo (hot spanish sausage or use hot italian sausage)
2 cups medium diced onion
2 cups medium diced green pepper. (use any pepper you have on hand, i used italian peppers)
2 cups finely sliced celery
4 fat cloves of garlic finely minced
16 oz can of diced tomato
8 oz can of tomato sauce
3 bay leaves
2 cups rice
2 cups water (plus or minus, depends on the wetness of the veges)
1 package goya chicken bullion
½ teaspoon ground pepper
1 small can, (6oz) clams, drained, liquid reserved
1 lb shrimp peeled about 30 or so shrimps
heat skillet on high heat, lower heat, spray with cook spray, and place, chorizo cut into ½ “ rounds and then into quarters. while the chorizo lets off their fat, dice the vegetables. starting with onions. add each as they are done, stir, lower heat and let cook on a low heat until the onions start to turn golden.
add the rice, stir and cook till all the rice is coated, add the chicken bullion and stir well to combine. add the un drained diced tomato and the tomato sauce, bay leaf and pepper and stir well again. add enough water to be over one inch above the rice.
raise the heat to high bring contents to a boil and let it keep boiling uncovered until the liquid can longer be seen on top. the top will have craters. turn the heat to very very low, cover the pot and let cook for 10 mins. add the shrimps and the clams to the pot, stir well. at this point you will see if you need more liquid, if needed add ¼ cup or so, you be the judge. cover the pot, let cook for 5 more mins. turn off the stove, leave pot covered for about 5 mins more.
serve with a salad or vegetables of your choice. serve with hot sauce for those who want heat. this version is rather mild.
will feed 4 generous portions. you can stretch the meal to six or eight by serving a starter, and warm bread with the meal.