Ham & Sausage Jambalaya

From my falling apart old Cajun cookbook. I will substitute the ham for chicken or shrimp sometimes (most times). Use the cayenne to make it as hot as you want.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 2⁄3 cup  lard
• 2  medium onions, chopped
• 1  medium bell pepper, chopped
• 3  stalks celery, chopped
• 3  garlic cloves, chopped
• 1  lb ham, cut into bite sized pieces
• 1 1⁄2 lbs smoked sausage, cut into bite size rounds
• 2  cups long grain white rice
• 28  ounces chopped tomatoes, drained
• 3  cups beef broth
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon salt

Directions

1. In a heavy 8-qt Dutch oven, melt lard over medium heat. Add onions, bell pepper, celery and garlic, cook until vegetables are wilted and transparent, about 5 minutes.
2. Add ham a sausage; cook until sausage is lightly browned, about 8 minutes.
3. Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 minutes.
4. Add tomatoes, Cook 2 minutes.
5. Stir in broth. Add seasonings. Reduce heat.
6. Cover and simmer until rice is tender and no liquid remains, 45 minutes. Taste for seasonings; adjust as needed.