With so many ingredients, you have to do all the prep work first so that you have all the ingredients ready to just dump in the pan.
As a variation, you can put all the ingredients together except the rice, then cook the rice separately and put it on top of a bowl-full of jambalaya.
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed - for a saucier dish, use less rice and more tomato paste/chicken stock
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
- Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside.
- Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.
- Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent.
- Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.
- Add the stock and bring to a rolling boil.
- Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce.
- Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.
- Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well.
- Cover the pot, remove it from the heat and allow the jambalaya steam for 15 minutes before serving.
- Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.