| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon 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
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
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 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 671 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 39 g |
| Cholesterol | 150 mg |
| Sodium | 1303 mg |
Reviews
First time I have cooked anything “Cajun tasting” Brought back memories of living in NOLA. This recipe is quick and beyond Tasty!!
Absolutely amazing recipe! I have been to New Orleans dozens of times and have enjoyed a lot of great Jambalaya. My husband said that this one is his favorite now and I agree! Make this for your family today. The leftovers are even better.
This is an absolutely fantastic recipe! I’ve been making it to a T for years and it is delicious every single time.
I made this recipe for my family yesterday. I add chicken breast, polish and Andouille sausage and shrimp. Flavor were fenomenal my family love it. I ended finish my rice in the oven because it was taking too long to cook rice, I guess depends the oven you have.
I made this,My family loved it! I first saw Amelia make it on Ina Garten’s show(love her) I don’t even want to try to make any other. Why mess with perfection!
I didn’t have ham or even Spam, so mine was without pork, but still fantastic and pretty darn easy! Great flavor and plenty leftover for the following day. Will definitely make again.
Substituted chicken for the ham. It was delicious.
This was a crowd pleaser! Delicious! Yum!
I made it and it became really delicious just be careful about 3 cups of rice it’s too much
I really like this recipe. I used some leftover chicken breast instead of ham, a can of fire roasted tomatoes, Cajun spice instead of jalapeño and then followed the recipe other than reducing the amount of rice and broth. It was still a lot of food! Hubby and I will be living on it this week