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Ingredients
- 1 tablespoon olive oil
- 1 pound sausage such as kielbasa or andouille, sliced (I buy gluten-free beef sausage from HEB)
- 1 pound smoked ham cubed (I did not use ham this time)
- 1 tablespoon grass-fed butter
- 1 medium onion diced
- 1 cup diced celery
- 1 green bell pepper cored and diced
- 1 red bell pepper cored and diced
- 1 cup seeded and diced tomato I used some frozen tomato from our last year garden crop
- 3 garlic cloves minced
- 1 jalapeno pepper seeded
- 2 teaspoons diced fresh oregano dried from our garden
- 1 teaspoon diced fresh thyme from our garden
- 2 tablespoons tomato paste
- 6 cups Pacific gluten-free chicken stock or preferably homemade
- 3 cups long-grain rice rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- teaspoon optional depending on how much heat you really want! I put in about a 1/8of Cheyenne pepper
- 6 to 8 dashes hot sauce optional (recommended: Tabasco)
- 1/2 cup chopped scallions divided
- 3/4 cup chopped fresh parsley divided (from our garden)
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp deveined (20 to 24 count) (I bought shrimp already peeled and deveined from HEB)
Ingredients
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Instructions
- Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham if you're using some, to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery, and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice, and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
- Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
Recipe Notes
Read more at: http://www.foodnetwork.com/recipes/shrimp-and-sausage-jambalaya-recipe2.html?oc=linkback
Let me know how it turns out for you!
Enjoy!
Sue
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