• 2 T. peanut oil



• 3/4 lb. ham, cubed (Smoked butt)
• 3/4 lb. andouille, sliced
• 1 lb. shrimp, peeled



• 2 c. onions, chopped
• 2 c. chopped celery
• 2 bell peppers, chopped
• 1 red bell pepper, chopped
• 5 cloves garlic, minced
• 2 15 oz. cans stewed tomatoes
• 1/4 c. tomato paste
• 1/4 c. lemon juice
• 1/2 c. dry white wine



• 1/2 c. green onions, chopped finely
• 1/2 c. parsley, minced



• 2 whole bay leaves
• 1 t. sweet basil
• 1/4 t. thyme
• 1 t. salt
• 1 t. cayenne pepper
• 1/4 t. fresh ground black pepper
• dash of Tabasco



• 5 c. cooked long grain rice

Heat a large pan over high heat and add peanut oil. Add the onion, bell peppers, celery, and garlic. Saute for 5 minutes, then add the ham and andouille. Cook, stirring constantly, for 5 minutes. Add the stewed tomatoes, tomato paste, lemon juice, wine, bay leaves, basil, and thyme; then reduce the heat to medium low and simmer for 5 minutes. Add the shrimp and saute for 10 more minutes. Add salt and pepper to taste. Stir in the rice, green onions, and parsley. Simmer for 5 minutes and serve hot.

Cajun Healthy, p. 143

Folse, p. 196