This is a fantastic Jambalaya recipe that I highly recommend if you are in the mood for something warm and spicy.
My version includes: Shrimp, Andouille Sausage, and Ham
Living in Houston, Texas which is only 5 hours from New Orleans and 2 hours from the border of Louisiana means there’s a ton of Cajun influence in Houston’s hometown cuisine.
This Jambalaya pairs well with everything from a bottle of white burgundy wine to a pilsner beer, or a glass of chilled lemonade at lunchtime.
Now the name “jambalaya” has many myths explaining its origins. I happen to think this one makes the most sense from The Oxford English Dictionary. “Jambalaya” comes from the Provençal word “jambalaia,” meaning a mish mash or mixup, and also meaning a pilau (pilaf) of rice.
Note: Make sure the Andouille sausage is spicy because that’s really at the heart of this dish.
Jambalaya (Andouille Sausage, Ham, & Shrimp)
1 pound Andouille sausage, sliced (This is actually not hard to find, it is where all the other sausage is located)
1 pound smoked ham, cubed (I like to use the round ham steaks that has the bone in the middle)
1 pound medium shrimp, deveined (about 24 count)
1 tablespoon butter
1 medium white onion, diced
1 cup diced celery
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup diced tomatoes (no seeds)
3 cloves of garlic, minced
1 Jalapeno pepper, minced (no seeds)
1 teaspoon diced fresh thyme
2 tablespoons tomato paste
6 cups chicken stock
3 cups long-grain rice, rinsed
4 bay leaves
Salt & Pepper (use sea salt)
6 to 8 dashes hot sauce, I like Tabasco
1/4 cup chopped scallions
1/2 cup chopped fresh Italian Flat Leaf parsley, divided
1/4 cup freshly squeezed lemon juice
1. In a pan saute the sausage and ham for about 12 minutes, until browned.
2. In a pot melt the butter and saute the diced onion, celery and peppers for about 10 to 12 minutes until the onion is translucent. When you have the veggies in the pot add about 1 teaspoon of sea salt.
3. Next, add the tomato, garlic, jalapeno, thyme, and tomato paste. Cook until all the vegetables and herbs are blended well. (add another teaspoon of sea salt)
4. Add the chicken stock and bring to a rolling boil. Stir in the rice, sausage, ham, bay leaves, and hot sauce. (add another teaspoon of sea salt + teaspoon of pepper)
5. Now return to a boil, and reduce heat to low and simmer, covered, for 20 minutes.
6. After 20 minutes add 1/4 cup of the scallions, 1/4 cup of the parsley, lemon juice, and shrimp. Stir well mixing the shrimp so that it will begin to cook.
7. Cover the pot, turn off the heat and allow the jambalaya to steam for about 18 minutes, before serving.
8. Garnish with the remaining chopped parsley.