Best Ham And Sausage Jambalaya Recipes

CHICKEN, HAM, AND SAUSAGE JAMBALAYA

Steps:

• Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.
• Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
• Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
• Add the Brown Sugar and stir until melted.
• Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
• Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
• Bring to a boil, reduce heat, cover and simmer for 1 hour
• Taste to adjust seasonings. Add the rice, stirring well.
• Bring back to a boil, cover and simmer over low heat 25-30 minutes.
• Stir in the Green Onions and Parsley 5 minutes before serving.

HAM AND SAUSAGE JAMBALAYA

Steps:

• Cook sausage and ham in a large pot over medium heat, stirring occasionally, until browned, about 12 minutes; transfer to a plate. Wipe out pot.
• Melt butter in same pot over medium-high heat. Cook onion, celery, green pepper, red pepper, and 1 tsp. salt, stirring frequently, until onion is translucent, 10-12 minutes. Stir in tomatoes, garlic, jalapeño, tomato paste, and thyme; cook until heated through, about 1 minute. Season with salt.
• Add chicken stock and bring to a boil. Stir in rice, bay leaves, and hot sauce. Season with salt and pepper.
• Return to a boil, then reduce heat to low and simmer, covered, 15 minutes. Uncover and stir in reserved sausage and ham. Cook until heated through, about 5 more minutes.
• Add shrimp, scallions, and ¼ cup parsley. Stir a few times to allow shrimp to begin cooking, then cover pot, turn off heat, and let jambalaya sit until shrimp are cooked through, 15-18 minutes. Transfer to a large bowl, then top with remaining ¼ cup parsley. Serve with lemon wedges alongside.

HAM AND SMOKED SAUSAGE JAMBALAYA

Steps:

• In a large dutch oven with a tight cover (to be used later), brown the ham and sausage, then pour off some of the fat. Be patient with the browning, it takes a while but it's worth it.
• Add the onion and cook until it's soft (about 3 minutes).
• Add the green pepper, parsley, celery, garlic, tomatoes, thyme, and bay leaves. Season with salt and pepper.
• Bring to a boil and cook/stir for about 5 minutes.
• Add the rice and the water. Cover and allow to simmer on low heat for 25 minutes.
• Don't uncover the pot until the end of the cooking when you check for doneness. You'll know it's done when the rice is tender and the liquid is absorbed. Fluff and serve.