Follow these steps for perfect results
Vegetable Oil
Onion
chopped
Green Bell Pepper
chopped
Celery Stalks
chopped
Garlic
minced
Ham
cut into bite size pieces
Smoked Sausage
sliced
Shrimp
Long Grain White Rice
Tomatoes
chopped
Beef Stock
Fresh Black Pepper
Cayenne Pepper
Salt
to Taste
Green Onions
chopped
Parsley
minced
Heat vegetable oil in a large heavy pot.
Add chopped onions, green bell pepper, celery, and minced garlic to the pot.
Cook the vegetables for about 5 minutes until softened.
Add bite-sized ham and sliced smoked sausage to the pot.
Cook the ham and sausage until the sausage is lightly browned, approximately 8 minutes.
Add long grain white rice to the pot and cook for 5 minutes.
Add chopped tomatoes, beef broth, fresh black pepper, cayenne pepper, and salt to taste.
Reduce heat to low, cover the pot, and simmer until the rice is tender and the liquid is reduced, approximately 45 minutes.
Add shrimp to the pot and simmer for 5-10 minutes, until the shrimp is cooked through.
Stir in chopped green onions and minced parsley.
Serve the jambalaya hot.
Expert advice for the best results
Adjust cayenne pepper to taste for desired spice level.
Use a good quality smoked sausage for best flavor.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with extra green onions and parsley.
Serve with crusty bread or cornbread.
Serve with a side salad.
Complements the spice and savory flavors.
A refreshing counterpoint to the richness of the jambalaya.
Discover the story behind this recipe
A staple of Creole and Cajun cuisine.
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