Shrimp, shiitake, red and green peppers make another filling jambalaya - no gator this time.
I sauteed 1/4 cup of sliced salami, and 2 links of sweet Italian sausage from the farm (casing removed).
An onion, red pepper, a container of shiitakes (stems removed) were added.
1/2 cup of Arborio next.
A cup of tomato puree and 2 cups of chicken stock were added, and the mixture simmered for about 40 minutes. When the rice was done, I added a pound of raw shrimp, pushing them under the rice. I turned the heat off, put the cover on the pan, and let the residual heat cook the shrimp for 10 minutes.
Perfect shrimp! Just an adjustment to make for salt and some tabasco to perk it up, and this was ready to serve. 
