2 tablespoons extra-virgin olive oil

½ pound country ham, finely chopped

½ pound kielbasa, cut in the diagonal into ¼ inch thick slices

2 medium onions, chopped

1 red bell pepper, stemmed, seeded and chopped

1 jalapeno, stemmed, seeded and chopped

3 tablespoons chopped flat leaf parsley

1 teaspoon dried thyme

½ teaspoon cayenne pepper

kosher salt and freshly ground black pepper to taste

3 medium tomatoes, peeled, seeded and chopped

2 cloves garlic, finely chopped

1 cup long grain rice

¾ cup chicken broth

25 medium oysters, shucked (about 9 ounces), ½ cup of their liquor reserved

35 large shrimp, peeled (about 1-1/2 pounds)

5 scallions, chopped, to garnish



1.In a 6 quart pot, heat the olive oil over medium high heat. Add ham and kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onions, peppers, jalapenos, parsley, thyme and cayenne and season with salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add the tomatoes and garlic and cook, stirring occasionally, until liquid from the tomatoes thickens, about 10 minutes. Stir in the rice, chicken broth and oyster liqueur. Bring to a boil, reduce heat to low and simmer, covered, until the rice is almost cooked through, about 20 minutes.

2. Stir in the shrimp and oysters. Cover and continue to cook on medium low heat until the shrimp are bright pink and the edges of the oysters have curled, about 10 minutes. Season with salt. Serve sprinkled with the chopped scallions.


from Saveur Magazine, number 117

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