Ham Sausage Jambalaya

Ingredients

1 1/2 lb hot sausage 4 bay leaves 3 tbsp oil 1/4 tsp powdered cloves 1 lb ham, diced 1/4 tsp allspice 4 onions, chopped 1/2 tsp powdered thyme 2 bell peppers, chopped 1 tsp chili powder 5 ribs celery, chopped 1 salt 1 black and cayenne pepper 1 large can tomatoes 4 cup raw rice 6 cup beef or chicken stock 1 bunch green onions, chopped 4 cloves garlic, chopped	Advertisements

Preparation
 
Slice the sausage and fry it up in the oil (preferably in a big cast
iron pot) until it is brown. Then add the ham. Stir the ham and
sausage mixture while chopping the onions, peppers and celery. Then
add these vegetables to the pot and cook until they are tender. Nest,
add the tomatoes and cook a few minutes more. Add the stock, bring to
a boil and let simmer for 30 minutes.

While the food is simmering, chop and add the garlic, the bay leaves,
thyme, chili powder, allspice, cloves, salt, black pepper and cayenne
pepper. [Unless you have a healthy tolerance for hot food, start off
with 1 t of cayenne pepper and taste before adding the rice.]

Now add the rice, bring to a boil and kepp it there for about 3
minutes. Then cover the pot and set stove to very low heat. After 15
minutes, stir the jambalaya. If it seems dry, add some more water.
Put the lid back on and cook for 15-20 more minutes. Add the chopped
green onions a few minutes before serving.

This makes 8-10 servings. Also, it freezes very well, so don t be
afraid to make a lot.

Charles Yeomans

 

 
Servings: 1

 

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