Recipe of Any-night-of-the-week Jambalaya w/sausage, shrimp and ham

Jambalaya w/sausage, shrimp and ham. While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Hi Guys, this is a really good dish you guys should try! just dont yell at me if you gain weight!! This simple version of the classic Creole rice dish contains shrimp, ham, and andouille smoked sausage and, although flavored with garlic and a bit of cayenne pepper, is not overly spicy.

Ham in French is Jambon, which is the Jam in Jambalaya. When I make it, I add some tomato sauce as well. Jambalaya with chicken, andouille sausage, rice, shrimp, celery and spices. You can cook Jambalaya w/sausage, shrimp and ham using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Jambalaya w/sausage, shrimp and ham

1. You need 1 packages of smoked sausage.
2. You need 1 packages of shrimp.
3. It's 1/2 packages of ham steak.
4. Prepare 1/2 large of red bell pepper.
5. Prepare 1 tsp of garlic.
6. Prepare 1 can of diced tomato.
7. It's 1 tbsp of cayenne pepper.
8. Prepare 1 tbsp of Cajun spice.
9. You need 2 cup of rice.
10. Prepare 1 small of onion.
11. You need 2 tbsp of oil.
12. Prepare 1 box of chicken stock.

Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine. Gumbo uses similar sausages, meats, seafood, vegetables and seasonings. Creole Sausage and Shrimp Jambalaya with a Side of Newman. As you long time viewers know, I'm a huge Seinfeld fan, and being a chef, one of my favorite episodes is The Soup Nazi.

Jambalaya w/sausage, shrimp and ham instructions

1. Slice smoke sausage in half and dice in smaller pieces.
2. Dice ham into small cube pieces.
3. Dice onions and peppers in small cube pieces..
4. In large pot add 2 tablespoon of oil and cook sausage and ham. When the sausage and ham are browned, add onions and peppers and garlic and stir until onions are transparent..
5. Add rice, chicken stock, shimp and all spices.Drain juice from tomato can and add the tomatoes. (You can add more spices if u desire).
6. Close lid and let cook until rice is tender..

Cajuns will tell you that no jambalaya is authentic unless it contains tasso, a highly seasoned local ham rarely found outside Louisiana. Nor are you likely to encounter any jambalaya in the region that doesn't also boast a spicy, smoked pork sausage such as andouille or kielbasa. You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat. My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin! I like to make my jambalaya with a variety of meats: chicken thigh, jumbo shrimp, smoky sausage and even some bacon!