Creole Jambalaya

• 3 cups dry white wine
• 1 lemon, sliced
• 4 garlic cloves, minced
• 4 bay leaves
• 3 tablespoons chopped celery leaves
• 1 dash hot pepper sauce
• 1 tablespoon salt
• 1 14 lbs shrimp, shelled and deveined
• 3 tablespoons butter
• 1 lb ham, cooked and cubed
• 5 medium onions, chopped
• 1 (28 ounce) can tomatoes
• 1 (16 ounce) can tomatoes
• 1 lb chorizo sausage
• 2 green peppers, coarsely chopped
• 1 (6 ounce) can tomato paste
• 14 cup parsley, minced
• 2 teaspoons tarragon
• 1 teaspoon thyme
• 3 cups raw converted rice
• 1 lb scallops, thawed

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

white wine, lemon, garlic, bay leaves, celery, pepper sauce, salt, shrimp, butter, ham, onions, tomatoes, tomatoes, chorizo sausage, green peppers, tomato paste, parsley, tarragon, thyme, rice

Taken from www.food.com/recipe/creole-jambalaya-359078 (may not work)