Heart Healthy Jambalaya

2 Tbsp Olive oil

1/2 cup yellow onion, diced

1/2 cup bell pepper, diced

1/2 cup celery, diced

2 Tbsp dark roux

1 tablespoons minced garlic

2 cups crushed tomatoes

2 bay leaves

1 Tablespoon thyme leaves

2 qt water

1/2 tsp cayenne pepper

1 pound shrimp, 70/90ct

1/2 pound, Turkey Tasso, diced

3c Brown rice

1/4 cups green onion, chopped (optional

1. Saute onions, celery, garlic and bell pepper in olive oil until clear on med high heat

2. Add tasso and cook for a few minutes

Add roux and cook until melted.

3. Add tomato paste and crushed tomatoes.  Whisk until smooth.

4. Add shrimp base, bay leaves, thyme and pepper,

5. Add 3 gal. of water and whisk until smooth.

6. Bring to a boil then reduce heat to med and let simmer for 1 hour.

7. Add seafood and cook for 10 min

8. Add rice and stir well.  Reduce heat to low, cover and let simmer for 30 - 45  min stirring occasionally. Adding water if needed.

9. Once rice is cooked fold in green onions

Prepared by Jason LeBouef, Executive Chef at Christus-St. Patrick Hospital, for the American Heart Association