Ingredients:
- 1 pound andouille or other smoked sausage
- 1 pound smoked ham (cut into 1 inch pieces)
- 1 tablespoon unsalted butter
- 1 white onion (finely chopped)
- 3 celery stalks (finely chopped)
- 1 green bell pepper (cored, finely chopped)
- 1 red bell pepper (cored, finely chopped)
- Kosher salt
- 3 plum tomatoes (seeded, finely chopped)
- 3 garlic cloves (finely chopped)
- 1 jalapeño (finely chopped)
- 2 tablespoons tomato paste
- 1 teaspoon thyme (finely chopped)
- 4½ cups chicken stock
- 3 cups long-grain rice (rinsed)
- 4 bay leaves
- 10 dashes hot sauce
- Freshly ground black pepper
- 1 pound medium shrimp (peeled, deveined)
- ¼ cup scallions (chopped)
- ½ cup parsley leaves with tender stems (chopped, divided)
- Lemon wedges (for serving)
Directions
Cook sausage and ham in a large pot over medium heat, stirring occasionally, until browned, about 12 minutes; transfer to a plate. Wipe out pot.
Melt butter in same pot over medium-high heat. Cook onion, celery, green pepper, red pepper, and 1 teaspoon salt, stirring frequently, until onion is translucent, 10-12 minutes.
Stir in tomatoes, garlic, jalapeño, tomato paste, and thyme; cook until heated through, about 1 minute. Season with salt.
Add chicken stock and bring to a boil. Stir in rice, bay leaves, and hot sauce. Season with salt and pepper.
Return to a boil, then reduce heat to low and simmer, covered, 15 minutes. Uncover and stir in reserved sausage and ham. Cook until heated through, about 5 more minutes.
Add shrimp, scallions, and ¼ cup parsley. Stir a few times to allow shrimp to begin cooking, then cover pot, turn off heat, and let jambalaya sit until shrimp are cooked through, 15-18 minutes.
Transfer to a large bowl, then top with remaining ¼ cup parsley.
Serve with lemon wedges alongside.