My oldest sons favorite recipe. I have been making this since the 1990s! Odd how he gravitated to such an interesting blend of flavors at such an early age. This recipe is inspired by one from a 1997s cookbook. It can be made spicier or milder, by increasing either the blend of spices or the sausage used.
Jambalaya
1 Tb olive oil
1/2 slice deli ham steak, diced
1/2 of a link of packaged Italian sausage, cut into 1/4 inch slices (use whatever sausage your family likes)
1/2 a large onion, chopped
1/2 cup of red bell peppers, chopped
1/2 cup celery, chopped
4 cloves of garlic, minced
1 14.5 oz can of diced tomatoes, undrained
14.5 oz of home canned chicken/turkey broth (use store bought if you don't have homemade)
1 cup of long grained white rice, rinsed/uncooked
1 Tb of Worcestershire sauce
1/2 tsp of dried Thyme
1/8-1/4 tsp black pepper (can add more if you like pepper)
1/8-1/4 tsp ground cayenne pepper (add more if you like heat)
1 lb of large shrimp (thawed, no shell and deveined)
Preheat oven to 350º F
Heat oil in large skillet. Add ham and sausage. Sauté until browned. Remove from heat and put in a dutch oven (a clay or ceramic cooking pot with lid will also work.) Return skillet to med-low heat, add celery, onion, garlic and bell pepper. Sauté until tender.
Add can of diced tomatoes, broth, spices and Worcestershire sauce into skillet. Stir. Add rice. Simmer over med-low heat about 5 minutes or until rice is parboiled.
Add the rice and vegetable mixer into the dutch oven that has the sausage and ham mixture. Stir. Cover dutch oven with lid.
Cook in oven for 50 minutes.
Remove lid and add the shrimp. Cook, uncovered 10 minutes. Once shrimp appears pink stir into the rice mixture. Cover dutch oven with lid and cook another 10 minutes. Cook uncovered 5 minutes. Test rice, if not tender return pot to oven (uncovered) and cook until done. Serve hot.
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