- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 pound boneless, skinless, chicken thighs
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 14.5 oz can fire roasted tomatoes with green chilies
- 3 garlic cloves, minced
- 1/2 teaspoon cayenne
- 2/3 teaspoons dried oregano
- 1/3 teaspoon dried thyme
- 2 tablespoons tomato paste
- 4 cups chicken stock, preferably homemade
- 2 cups long-grain brown rice, rinsed
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
1. Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside.
2. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.
3. Season the chicken with salt and pepper and add to the pot and cook until browned on both sides. Remove the chicken and add to the bowl with the previous cooked meats.
4. Add the butter, onion, celery, peppers, and rice to the same pot and saute for 8 to 10 minutes, until the onion is translucent and rice browned.
5. Add the garlic, saute until fragrant, about 1 minuted, then add the diced tomatoes, cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
6. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, chicken, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 40 - 50 minutes.
7. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.