Shrimp Jambalaya

• 2 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 1 onion, diced
• 1/4 pound tasso or other smoked spicy ham, chopped
• 3 celery stalks, diced
• 1 red bell pepper, cored, seeded, and diced
• 4 garlic cloves, smashed and minced
• 2 cups long-grain white rice (preferably Carolina Gold)
• 2 teaspoons sea salt, plus more to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• Pinch of crushed red pepper flakes
• 3 tomatoes, cored and chopped
• 3 1/2 cups Fast and Fresh Broth (page 42) or low-sodium chicken broth
• 3 bay leaves
• 1 tablespoon fresh thyme
• 2 pounds large shrimp, peeled and deveined (reserve shells if making Fast and Fresh Broth)
• 3 tablespoons chopped fresh parsley
• 2 scallions, trimmed and minced

1. Cook the bacon in a large skillet or Dutch oven with a tight-fitting lid uncovered over medium heat until crispy.
2. Remove the bacon and place on a paper towellined dish to drain.
3. Add the olive oil to the same skillet and heat over medium heat until sizzling hot (see Know-how, page 100).
4. Add the onion and tasso and cook, stirring often, for about 5 minutes, until the onion is soft and golden and the ham is light brown around the edges.
5. Add the celery and bell pepper and cook and stir for about 5 minutes more, until tender.
6. Add the garlic and cook, stirring constantly, for 1 minute longer.
7. Add the rice, salt, cumin, black pepper, and red pepper flakes and cook and stir for about 2 minutes, until the rice is thoroughly coated with the oil.
8. Stir in the tomatoes and cook for 1 minute more.
9. Pour in the broth, add the bay leaves and thyme, and stir only once.
10. Bring the mixture to a low boil, reduce the heat, and simmer, covered tightly, for about 20 minutes, until most of the broth has evaporated and the rice is plump and tender.
11. Scatter the shrimp over the top of the rice, increase the heat to low, and cover to steam the shrimp, 7 to 10 minutes, until bright pink and cooked through and until the rice is tender and the liquid absorbed.
12. Divide the jambalaya evenly among individual serving plates, sprinkle with parsley and scallions, and serve hot.

bacon, olive oil, onion, tasso, celery stalks, red bell pepper, garlic, longgrain white rice, salt, ground cumin, freshly ground black pepper, red pepper, tomatoes, fresh broth, bay leaves, thyme, shrimp, parsley, scallions

Taken from www.epicurious.com/recipes/food/views/shrimp-jambalaya-383725 (may not work)