Creole Ham, Sausage, and Shrimp Jambalaya

Creole Ham, Sausage, and Shrimp Jambalaya
Photo by Lucy Schaeffer

Ingredients

  • 1 lb. cooked ham, chopped
  • 2 bay leaves
  • 5 cups water
  • ½ lb. spicy smoked sausage links, cut into ½-inch slices
  • ½ tsp. freshly ground black pepper
  • 2 celery ribs, chopped
  • 4 medium onions
  • + 9 more ingredients
    • ¼ tsp. dried thyme
    • ¼ tsp. cayenne pepper
    • 2 tsp. salt
    • 1 lb. fresh shrimp, shelled and deveined
    • 2 ½ cups uncooked long-grain rice
    • 2 oz. salt pork, cut into pieces
    • Tabasco sauce
    • 1 small green bell pepper, seeded and chopped
    • 2 garlic cloves, minced

In a heavy 8-quart pot or casserole, cook the salt pork over low heat till all the fat is rendered, add the onions, celery, bell pepper, and garlic, and stir till the vegetables soften, 8 to 10 minutes. Add the ham, sausage, salt, pepper, thyme, cayenne, and bay leaves and continue stirring for a...

View full recipe at Fine Cooking

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