Jambalaya My Way

8 Shrimp, peeled and cleaned
4 strips of Bacon
6 Scallops cut in half
1 Hot Sausage, or Salmon Sausage
2 Cups Brown Rice
3 TBS of Turmeric
1 C Diced Italian Tomatoes
2 C of Fish or Chicken stock or Water
1 C Beer
1 Cup of Green onion chopped
2 tsp of Salt or to taste
2 tsp of Fresh Ground Pepper
2-3 large parmesan shavings for garnish
1 C Chopped Chives for Garnish
1 C Bure Brune Brouwned Butter)
Hot Sauce to taste
Soake 8-10 toothpicks in water

Marinade

2 Tbs Chopped Ginger
2 Tbs Chopped Garlic
1/3 C Extra Virgin Olive Oil
4 Drops of Hot Sauce
2 tsp Coriander Herb Paste
2 tsp Lemon Grass Herb paste
Juice of 3 limes
1 Tbs Lime Zest
1/4 beer or wine (optional)
Salt
Pepper


Marinate Shrimp for a few hours or over night if you can. Cut the bacon strips in half. Wrap them around the Shrimp and use toothpicks to hold them in place.

In a rice cooker put the 2 Cups Brown Rice
3 TBS of Turmeric
1 C Diced Italian Tomatoes
2 C of Fish or Chicken stock or Water
1 C Beer
and turn on the rice cooker

In a Hot Sautee Pan melt some butter till it starts to bubble, add 1 tsp of minced garlic for 20 sec. and then throw in the scallops. Cook for 2-3 minutes or until opaque, can be slightly under cooked.

Cook off the Sausage half and slice in slices

Preheat BBQ to High, 400-500 Deg.

Once the rice is cooked pour in all the remaining cooked ingredients and juices and the green onions.

Add Salt and Pepper to Taste and hot sauce

Grill Shrimp quickly 2-3 min on either side till just cooked through. (Opaque)

In a large bowl put 1 1/2 Cups of rice in the center in a mound.
Put 2 shrimp balanced on top, pour or brush 2-3 Tbs of the browned butter.
Garnish the plate with Chives and put a few parmesan shavings on top.