- 8
Ingredients
- 1 tbsp EVOO
- 1 lb sausage (kielbasa or andouille), sliced
- 1 lb smoked ham, cubed
- 1 tbsp butter
- 1 med onion, diced
- 1 cup celery, diced
- 1 green bell pepper, cored & diced
- 1 red bell pepper, cored & diced
- 1 cup tomato, seeded & diced
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded & minced (or ½ tsp cayenne)
- 2 tsp fresh oregano, diced
- 1 tsp fresh thyme, diced
- 2 tbsp tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cup long-grain rice (preferably basmati), rinsed
- 3 bay leaves
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- 6 to 8 dashes Tabasco sauce
- ½ cup chopped scallions, divided
- ¾ cup fresh parsley, chopped, divided
- ¼ cup fresh squeezed lemon juice
- 1 lb medium shrimp, deveined (20 to 24 count)
Preparation
Step 1
Heat the oil in a large Dutch oven over medium heat. Add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl and set aside. 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.
Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme and tomato paste. Cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil.
Stir in the rice, add the sausage, ham, bay leaves, salt, pepper and Tabasco sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add ¼ cup of the scallions, ¼ 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 to steam for 15 minutes before serving.
Garnish with the remaining ¼ cup scallions and ½ cup parsley and a dash of Tabasco, if desired.