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“From Soupcon. Posted for shopping list! Guessing at yield - I know it makes quite a bit.”
READY IN:
51hrs
SERVES:
10
YIELD:
16 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. The day before, combine in saucepan wine, lemon, 2 cloves garlic, 2 bay leaves, celery leaves, pepper sauce and 1 teaspoons salt. Cover and simmer for 15 minutes. Add shrimp; heat to boiling. Cover and boil gently 4-5 minutes or until done. Cool; marinate shrimp in liquid in refrigerator.
  2. The next day, melt butter in large pan; add ham, onions and 2 cloves garlic. Saute 3-4 minutes. Add tomatoes (with liquid), 1 1/2 cups water, sausage, peppers, tomato paste, parsley, 2 bay leaves, 2 tsp salt, tarragon and thyme. Cover and simmer gently 1 1/2 hours.
  3. Add 2 cups water and the rice. Heat to boiling; reduce heat, cover and simmer for 20-25 minutes or until rice is tender. Add more water if necessary.
  4. Remove lemon slices from shrimp marinade. Stir in shrimp, marinade and scallops during last 5 minutes. Note: if scallops are added too soon they may become rubbery.

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