Ham and Sausage Jambalaya

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.

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