(Serves 6)Remove seeds, pulp and some of flesh from pie pumpkin. Rinse seeds. Roast seeds and pulp at 425 F. for 40 minutes. Dice pulp. Store seeds for a snack.
1 pie pumpkin, seeds and pulp removed
Roast shell of pumpkin for 20-30 minutes.
Saute peppers, onion, garlic, fennel and celery in oil for about 10 minutes. Remove to bowl.
1 tablespoon canola oil
2 small sweet peppers, seeded and diced
2 tablespoon onion, diced
2 garlic cloves, minced
2 tablespoon fennel
1/4 cup celery, diced
Slice sausage and brown. Set aside.
6 ounce Italian sausage, mild
Remove tail from shrimp. Remove shells and simmer in water for 10 minutes. Stir in bouillon cube.
12 ounce jumbo shrimp, in-shell, raw
2 cups water
1 not-chicken bouillon cube, low sodium
Saute shrimp for 3 minutes on one side, then 2 minutes on other side. Set aside.
Add sauteed vegetable mix, broth, sausage, diced roasted pumpkin, corn, tomatoes, millet and spices to large kettle.
1 ear of corn, kernels removed
1 cup diced tomatoes
2 teaspoon fresh thyme
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/3 cup millet
Simmer until most of moisture is absorbed.
Add shrimp to mixture just long enough to heat.
Serve jambalaya in pumpkin shell.