John’s Jambalaya

4 tablespoons extra virgin olive oil

1 pound spicy pancetta, ¼-inch dice

6 cloves garlic, chopped

1 large Vidalia onion, for 2 cups chopped

2 large red peppers, for 2 cups chopped

4 ribs celery, for 1 cup chopped

2 tablespoons crushed red pepper

2 cups good red wine

2 cans (28 ounces each) peeled plum tomatoes (San Marzano preferred)

1 can (6 ounces) tomato paste

2 tablespoons dried basil

1 tablespoon onion powder

3 tablespoons cayenne, or to taste

1 tablespoon dried oregano

1 tablespoon dried parsley

2 tablespoons dried chili powder, or to taste

2 tablespoons smoked paprika, or to taste

2 bay leaves

Salt and pepper to taste

1 pound andouille sausage, ¼-inch dice

1 pound smoked pork shoulder, diced

1-2 pounds whole lamb shank

2 pounds raw shrimp, cleaned and peeled

Saffron rice, cooked (Vigo brand preferred)

Parmesan cheese

Hot pepper sauce

In a 7-quart Dutch oven heat 4 tablespoons extra virgin olive oil; saute pancetta until almost browned. With a slotted spoon remove pancetta to a bowl and set aside.In the same pan saute garlic, onion, red pepper and celery until soft, about 6 minutes; scrape up all the bits as you stir. Add crushed red pepper flakes, wine, tomatoes with their juices. Crush the tomatoes by hand as you add them.Add tomato paste, basil, onion powder, cayenne, oregano, parsley, chili powder, smoked paprika, bay leaves and salt and pepper.Add the pancetta back to the pot along with the sausage, pork shoulder and lamb shank. Simmer for at least 2 hours on low heat. Skim off any fat occasionally.When the meat is falling off the lamb shank remove the bay leaves and the lamb bone. Cut the meat off the bone and return meat to the pot to simmer.Add shrimp and adjust seasonings. Simmer an additional 30 minutes.Serve with yellow saffron rice and top with cheese and pepper sauce.Serves 10 to 15, generously.