Ham and Smoked Sausage Jambalaya
- Ready In:
- 1hr 30mins
- 1 lb ham, cubed (about 1/2-inch pieces)
- 2 lbs smoked sausage, sliced (about 1/4-inch coins)
- 1 large sweet onion, chopped
- 1⁄2 cup green pepper, chopped
- 1⁄2 cup fresh parsley, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, chopped
- 3 tomatoes, chopped
- 1 teaspoon dried thyme
- 2 bay leaves
- salt and pepper
- 2 cups long-grain rice, uncooked
- 4 1⁄2 cups water
- In a large dutch oven with a tight cover (to be used later), brown the ham and sausage, then pour off some of the fat. Be patient with the browning, it takes a while but it's worth it.
- Add the onion and cook until it's soft (about 3 minutes).
- Add the green pepper, parsley, celery, garlic, tomatoes, thyme, and bay leaves. Season with salt and pepper.
- Bring to a boil and cook/stir for about 5 minutes.
- Add the rice and the water. Cover and allow to simmer on low heat for 25 minutes.
- Don't uncover the pot until the end of the cooking when you check for doneness. You'll know it's done when the rice is tender and the liquid is absorbed. Fluff and serve.
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Great flavor and easy to do! I halved the recipe, which seemed to work just fine except I should have checked the pot sooner after adding the rice. Perhaps, with half a recipe, the simmer time should be reduced to 20 minutes which normally would cook the rice. I added more water to what I thought was a too dry result and the consistency improved. In any event, the recipe tastes great! I will be more attentive in the future as I plan to add this to my "favorites list" and whip up a batch whenever I have left-over ham!