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Recipes

Ham and Sausage Jambalaya

By Carrie PaciniPhotography by Shay Harrington

3.1

(18)

Image may contain Food Dish Meal Plant Stew and Pizza
Shay Harrington

You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

1

pound andouille or other smoked sausage

1

pound smoked ham, cut into 1-inch pieces

1

tablespoon unsalted butter

1

white onion, finely chopped

3

celery stalks, finely chopped

1

green bell pepper, cored, finely chopped

1

red bell pepper, cored, finely chopped

Kosher salt

3

plum tomatoes, seeded, finely chopped

3

garlic cloves, finely chopped

1

jalapeño, finely chopped

2

tablespoons tomato paste

1

teaspoon finely chopped thyme

4½

cups low-sodium chicken stock

3

cups long-grain rice, rinsed

4

bay leaves

10

dashes hot sauce (preferably Tabasco)

Freshly ground black pepper

1

pound medium shrimp, peeled, deveined

¼

cup chopped scallions

½

cup chopped parsley leaves with tender stems, divided

Lemon wedges (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Cook sausage and ham in a large pot over medium heat, stirring occasionally, until browned, about 12 minutes; transfer to a plate. Wipe out pot.

    Step 2

    Melt butter in same pot over medium-high heat. Cook onion, celery, green pepper, red pepper, and 1 tsp. salt, stirring frequently, until onion is translucent, 10–12 minutes. Stir in tomatoes, garlic, jalapeño, tomato paste, and thyme; cook until heated through, about 1 minute. Season with salt.

    Step 3

    Add chicken stock and bring to a boil. Stir in rice, bay leaves, and hot sauce. Season with salt and pepper.

    Step 4

    Return to a boil, then reduce heat to low and simmer, covered, 15 minutes. Uncover and stir in reserved sausage and ham. Cook until heated through, about 5 more minutes.

    Step 5

    Add shrimp, scallions, and ¼ cup parsley. Stir a few times to allow shrimp to begin cooking, then cover pot, turn off heat, and let jambalaya sit until shrimp are cooked through, 15–18 minutes. Transfer to a large bowl, then top with remaining ¼ cup parsley. Serve with lemon wedges alongside.

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