Kielbasa Jambalaya – Cooking Aboard with Jill

Ingredients

• 3 tablespoons olive oil
• ½ pound kielbasa, sliced
• ½ pound smoked ham, cubed
• 2 tablespoons butter
• 1 medium onion, diced
• 1 cup celery, sliced (about 2 large stalks)
• 1 orange, green or yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes (I recommend muir glen organic with no salt)
• ½ to 1 jalapeno pepper, seeds removed and minced (depends on how much heat you like)
• 2 teaspoons oregano
• 1 teaspoon thyme
• 2 tablespoons tomato paste (tube is more convenient)
• 5 cups chicken stock
• 1 cup water (if chicken stock is thick… or not necessary if using chicken broth)
• 1 ½ cups long grain rice
• 2 teaspoons salt
• 1 teaspoon pepper
• ½ cup chopped scallions, divided
• ¾ cup fresh parsley, divided (if using from a jar… half as much and make sure you bought it recently)
• ¼ cup fresh squeezed lemon juice
• ½ pound medium large shrimp (remove tail, shell and refrigerate as the shrimp is last to go into the pot)