ONE-POT SPICY SHRIMP JAMBALAYA

2 Tbl olive oil
3 cloves garlic minced
1/2 cup chopped onion
1stalk celery sliced
1 medium green bell pepper, seeded cut into strips
1 cup long-grain white rice
16 ounces canned stewed tomatoes
1 cup water
1/8 tsp hot pepper sauce optional
1/2 cup chopped cooked ham optional
8 thin slices chorizo or other spicy sausage
1 tsp dried thyme or oregano
1 tsp salt
freshly ground pepper to taste
1 pound medium shrimp shelled and de-veined
lemon slices and minced parsley (for garnish)

In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes).

Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes.

Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.

Toss with a fork. Garnish with lemon and parsley.

Servings: 4