Jambalaya Recipe

Ingredients

• 3 tablespoons butter
• 1/2 pound andouille sausage, (sliced)
• 1/2 pound tasso ham, (cubed into 1/2 inch pieces)
• 3/4 pound boneless chicken, (cubed into 1/2 inch pieces)
• 1/2 pound raw shrimp, (peeled and deveined)
• 1 1/2 cups yellow onion
• 1 cup green bell pepper (chopped)
• 1 cup celery (diced)
• 1 tablespoon garlic (minced)
• 1/4 cup tomato sauce
• 1 3/4 cups chicken stock
• 1 (28-ounce) can whole tomatoes, (including juice)
• 1/4 teaspoon dried sage
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 1 1/2 cups converted rice
• 1-2 tablespoons fresh parsley (chopped)

Instructions

1. 1

   Melt the butter (3 tablespoons) in a large, heavy-bottom saucepan over high heat. Add the sausage (1/2 pound) and ham (1/2 pound) and brown, stirring constantly, for about 3 minutes. Add chicken (3/4 pound) continuing to stir constantly and brown, scraping the bottom of the pan well, for about 3 minutes. Be careful not to burn the meats; adjust the heat as necessary. Add the shrimp (1/2 pound) stirring constantly, and cook for 1-2 minutes, or just until the shrimp turn pink.

2. 2

   Add the onion (1 1/2 cups), green pepper (1 cup), celery (1 cup), and garlic (1 tablespoon). Sautee on medium heat until vegetables are soft about 8 minutes. Add the tomato sauce (1/4 cup) and continue to cook on medium, stirring often, for 1 minute.

3. 3

   Stir in the chicken stock (1 3/4 cups) and whole tomatoes (1 can) (breaking them up as you add them), sage (1/4 teaspoon), salt (1 1/2 teaspoons), black pepper (1/2 teaspoon), white pepper (1/2 teaspoon), cayenne pepper (1/2 teaspoon), thyme (1 teaspoon), and bay leaves (2). Add the rice (1 1/2 cups) and bring to a boil, then immediately reduce heat to low, and cover pan with a tight-fitting lid. Simmer until rice is tender and the liquid is absorbed about 20 minutes. Sprinkle top with parsley (1-2 tablespoons) for garnish and Serve.