shrimp creole jambalaya

i remember trying to make jambalaya many years ago and i screwed it up so badly, i had to turn it into chili. this time, i completed what i started out to make - a dish with spanish and french influence. most jambalaya recipes i've seen include chicken, but i decided to leave it out and substitute with some other things.

one note, if you don't want to make it as spicy as i have, replace the serrano and jalapeno peppers with something not as high on the scoville scale.

canola oil
3 garlic cloves
ginger, sliced
green pepper
medium onion
3 serrano peppers
3 jalapeno peppers
15 oz can, crushed tomatoes
ranch style beans
pre-cooked shrimp
ham steak, cubed
2 andouille sausage, sliced
5 pieces of bacon, 1 in. slices
lemon juice
worcestershire sauce
tabasco sauce
sriracha sauce
ground coriander
chili powder
cajun seasoning
4 cups, brown rice

- heat canola oil in pan and add garlic and ginger
- add peppers and onion and sautee for a few minutes
- remove mixture with slotted spoon and put in large pot on low heat
- in same pan, add sausage, ham, pre-cooked bacon; add lemon juice, worcestershire and tabasco sauce;
- add paprika, coriander, and chili powder; stir until light brown, then add shrimp for 2-3 minutes
- remove meat mixture and add to large pot
- add in ranch beans and crushed tomatoes and stir on medium heat; add in lemon juice, sriracha, cumin and cajun seasoning
- in separate pot, bring brown rice to bowl
- when rice is ready, drain and then add rice to large pot
- stir mixture on low heat, add salt as necessary

when ready, put it in a bowl and in your belly!

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