Name: Ham and Sausage Jambalaya
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)

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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 notes