Jambalaya with shrimp

Ingredients:

• 900 g medium shrimp, peeled and shells left on
• 450 g smoked pork sausage, sliced
• 1 can (400 g) of white beans
• 1 cup farro
• 2 green peppers, seeded and diced
• 3 stalks celery, diced
• 1 onion, diced
• A pinch of crushed red pepper
• 3 cloves garlic, minced
• 800 g diced tomatoes
• 1 teaspoon cayenne pepper
• 2 cups long grain rice
• 2 fresh bay leaves
• 1 bunch of fresh thyme
• 5 green onions, white and green parts finely chopped, for serving

Preparation:

1. Make shrimp shell brothPlace the shells in a large saucepan and cover with water. Bring the water to a boil, turn off the heat, and let it simmer for at least 15-20 minutes, or longer. Strain the broth and discard the shells.
   
   Heat olive oil in a skillet over medium-high heat. Add the sausage and cook for 4-5 minutes, or until the sausage begins to brown. Add the peppers, celery, and onion, season with salt and crushed red pepper. Cook for 7-8 minutes, or until the mixture is softened and very fragrant. Add the garlic and cook for another 2-3 minutes. Add the tomatoes and cayenne pepper. Stir the mixture into the rice.
2. Add 4 cups of shrimp broth, a bay leaf, and a bunch of thyme. Taste and season with salt. Add the farro, cover, and simmer over medium heat for 25 minutes.
   
   Stir in the shrimp and beans and cook for another 5-7 minutes, or until the shrimp are pink. Serve the jambalaya with chopped green onions.