Sausage and Shrimp Jambalaya

I had about 5 cups of homemade chicken stock left in my freezer and I wanted to use it up. I remembered that the jambalaya recipe calls for about 5 cups of stock, so I thought this would be a great way to use it up!

My mom is staying with us for a bit, and she thought this was way too spicy for her (she has a very sensitive palate). My husband and I loved it! I think it's just spicy enough. The original recipe calls for chicken but I think the kielbasa and shrimp are enough.

Sausage & Shrimp Jambalaya
Adopted from Amelia's Jambalaya
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved

Serves: 8

Ingredients:
2 tablespoons olive oil
1 pound smoked kielbasa, sliced
1 tablespoon butter
1 large onion, diced
3 stalks celery, diced
2 red bell peppers, diced
1 (28-ounce) can whole peeled plum tomatoes, drained and medium diced
2 jalapeno peppers, seeded and minced
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons diced fresh oregano
1 teaspoon diced fresh thyme
½ teaspoon ground cayenne pepper
1 cup dry white wine
5 cups chicken stock, preferably homemade
3 cups long grain rice, rinsed
3 bay leaves
1 pound medium shrimp, deveined (16-20-count)
½ cup chopped scallions divided
½ cup chopped fresh parsley, divided
¼ cup freshly squeezed lemon juice

Directions:
Heat the oil in a large Dutch oven or stockpot over medium heat.  Add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa and set aside. Add the butter, onion, celery and peppers to the same pot and sauté until the onion is translucent (10-15 minutes). Add the tomatoes, garlic, jalapeno, oregano, thyme, cayenne, tomato paste and 1 ½ teaspoons salt and cook until all the vegetables and herbs are blended well, about 3 minutes.

Add the white wine and stir to scrape up the bottom of the pot.

Add the chicken stock, rice, kielbasa and bay leaves and bring to a rolling boil. Cover, reduce to low heat, and simmer for 20 minutes. Stir in the shrimp. Remove the bay leaves. Remove from heat and add the parsley, scallions and lemon juice. Cover and allow to steam for 15 minutes to ensure the rice and shrimp are fully cooked.