Creole-Style Shrimp Jambalaya

Ingredients

• Hot sauce, preferably Crystal (optional)
• 1 tsp. sweet paprika
• ¹/₈ tsp. chili powder
• ½ tsp. chopped fresh thyme
• 1 dried bay leaf
• 3 Tbs. tomato paste
• ¼ lb. ham, cut into ¼-inch dice
• + 11 more ingredients
• • Kosher salt
  • 1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup)
  • 2 oz. (4 Tbs.) unsalted butter
  • 2 lb. large (31 to 35 per lb.) shrimp, preferably wild-caught
  • 1 medium yellow onion, finely chopped (about 1 cup), trimmings reserved
  • 3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved
  • 2 cups long-grain white rice
  • ¹/₈ tsp. ground allspice
  • Pinch of ground cloves
  • ¼ tsp. cayenne
  • 6 scallions, thinly sliced (about 1 cup), trimmings reserved

In a 4-quart heavy-duty saucepan, combine the scallion trimmings, celery trimmings, and onion trimmings with 5-1/2 cups of water; bring to a boil over high heat. Add the shrimp, let the water return to a boil, and cook until pink and cooked through, about 3 minutes. Remove from the heat and let s...

View full recipe at Fine Cooking