Creole Ham, Sausage, and Shrimp Jambalaya

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

Ingredients

  • 4 medium onions
  • 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
  • + 9 more ingredients
    • 2 bay leaves
    • Tabasco sauce
    • 1 small green bell pepper, seeded and chopped
    • 2 garlic cloves, minced
    • 5 cups water
    • 1 lb. cooked ham, chopped
    • ½ lb. spicy smoked sausage links, cut into ½-inch slices
    • ½ tsp. freshly ground black pepper
    • 2 celery ribs, chopped

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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