Jambalaya With A Twist

• 2 tablespoons oil, olive
• 1 pint oyster, fresh, shucked
• 2 onions, sweet, chopped, medium size
• 1 shallot, french, finely minced
• 1 -2 garlic clove, pressed
• 1/2 red pepper, small, finely chopped
• 1/2 green pepper, small, finely chopped
• 1 lb shrimp, raw, large, shelled & deveined
• 1 cup rice, long grain
• 2 cups tomatoes, stewed, drained, chopped
• 2 cups broth, chicken
• 1 bay leaf
• 1/4 teaspoon ground thyme
• 1 teaspoon salt, coarse, sea
• 1/2 teaspoon pepper, black, fresh ground
• 1 teaspoon sugar, white
• 1/8 cup parsley, minced

1. Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.
2. Remove the oysters from the pan and refrigerate until needed.
3. In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.
4. Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.
5. You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.
6. Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.
7. Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.
8. Cover and simmer on low heat until all the liquid has been absorbed.
9. Add the oysters and shrimps back into the rice and heat thru, stirring gently.
10. Garnish with the minced parsley.

oil, oyster, onions, shallot, garlic, red pepper, green pepper, shrimp, rice, tomatoes, broth, bay leaf, ground thyme, salt, pepper, sugar, parsley

Taken from www.food.com/recipe/jambalaya-with-a-twist-359595 (may not work)