HAM AND SAUSAGE JAMBALAYA

Ham and Sausage Jambalaya image

Number Of Ingredients 18

1/2 pound andouille or other smoked sausage
1/2 pound smoked ham
1/2 tablespoon butter
1/2 white onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 plum tomatoes, chopped
2 cloves garlic, chopped
1/2 jalapeno, chopped
1 tablespoon tomato paste
1 teaspoon thyme
2 1/4 cups chicken stock
1 1/2 cups long grain rice, rinsed
2 bay leaves
5 dashes hot sauce
1/2 pound shrimp
2 tablespoons scallions, chopped
1/4 cup parsley, chopped

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.