Jambalaya With A Twist

1. 1

   Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.

2. 2

   Remove the oysters from the pan and refrigerate until needed.

3. 3

   In the same frying pan cook the onions, shallot, garlic and peppers for 2 - 3 minutes on low.

4. 4

   Next add the shrimp and cook until the shrimp turns pink. Add a little more olive oil if necessary.

5. 5

   You will also remove the shrimp from the pan and refrigerate along with the oysters until needed.

6. 6

   Bring the pan up to medium heat, add the rice, stirring constantly until the rice browns.

7. 7

   Next add the tomatoes, broth, bay leaf, thyme, sea salt, pepper and sugar and bring to a boil.

8. 8

   Cover and simmer on low heat until all the liquid has been absorbed.

9. 9

   Add the oysters and shrimps back into the rice and heat thru, stirring gently.

10. 10

    Garnish with the minced parsley.

* Per serving · 4 servings · Values may vary.