Creole Ham, Sausage, and Shrimp Jambalaya

Ingredients

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

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