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HAM AND SAUSAGE JAMBALAYA
Ingredients
Basic Jambalaya Spice
1 tbsp. vegetable oil
20 oz. Andouille Sausage cut up in to ½ inch pieces
2 large onions, chopped
1 green pepper, chopped
3 ribs celery, chopped
2 cloves garlic, minced
3 cups chicken broth
1 can (16 oz.) whole peeled tomatoes in juice
1/2 lb. cooked ham, cut in cubes
1 1/4 tsp. hot pepper sauce
1 1/2 cups uncooked long grain rice
1. Heat up your oil in your cast-iron pot and add add the Andouille Sausage, onions, green pepper, celery and garlic; cook until vegetables are tender.
2. Add chicken broth, tomatoes, ham, basic jambalaya spice, hot sauce, and thyme.
3. Simmer uncovered 15 minutes.
Bring it to a boil and then add the rice.
4. Reduce it to a simmer and cover and leave it alone for 15 minutes.
5.Check it to see if it needs more broth and if it does add some if not put the lid back on and leave it for another 15 minutes.
6. Check to see that the rice is done. If its close turn off the heat and let it set it will
finish and you don’t have to worry about it burning.
This recipe will serve about 4 to 6 people.
Avoid the temptation to stir the pot, if it’s really hard not to do it I find that having a beer in hand helps.
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