Prep 1 hr
Cook 20 mins
- 1⁄2 lb fully cooked smoked sausage, halved and sliced
- 2 cups fully cooked ham, cubed
- 1⁄4 cup vegetable oil
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 5 green onions, thinly sliced
- 4 cloves garlic, minced
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 2 (14 1/2 ounce) cans chicken broth
- 1 cup uncooked long-grain rice
- 1⁄3 cup water
- 4 1⁄2 teaspoons Worcestershire sauce
- 2 lbs cooked shrimp, peeled and deveined
- In a Dutch oven, saute sausage and ham in oil until lightly browned.
- Remove and keep warm.
- In the drippings, saute celery, onion, green pepper, green onions and garlic until tender.
- Add tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
- Stir in broth, rice, water and Worcestershire sauce.
- Bring to a boil; reduce heat; cover and simmer for 20 minutes or until rice is tender.
- Stir in sausage mixture and shrimp; heat through.
- Serve immediately.
Yuuuuummy! By far the best jambalaya I have ever(?) had! Has a very nice kick to it! My only changes were to use 15 oz. can tomato sauce rather than the tomatoes (chunky tomatoes not popular at our house), also lowfat ham and Healthy Choice smoked sausage. Wonderful!
Excellent jambalaya, Nurse Di. Didn't make any changes and the flavor was spicy and hearty. Involves a lot of chopping but that is what a good food processor is for. Hot fresh bread and cold beer to make a perfect cajun dinner. Thanks for the recipe.
I've never had jambalaya before but have wanted to try it. So I can't compare this recipe to any other I've had, but this one was very good. I used a little over a pound of chicken as a substitute for the shrimp (no shrimp allowed in our house -- allergic to it). I also prefer brown rice, so I used that instead; and I also substituted 2 1/2 teaspoons of cajun seasoning for the cayenne pepper. Next time, I would probably use a little more of the brown rice to thicken it a little. But I wouldn't change anything else -- the flavor was great. Will definitely make this again. Thanks for another great recipe, NurseDi!