Heat the oil in a large Dutch oven or black iron pot over medium heat, add the andouille and saute for 8 to 10 minutes, until browned. Remove the sausage to a bowl, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 184 (34%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 216.7mg||67 %|
|Sodium 1130.9mg||39 %|
|Potassium 853.1mg||22 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 42.3g|
|Protein 40.9g||58 %|
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Calories per serving: 536
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