Ham and Sausage Jambalaya

bay leaf bell pepper celery garlic ham hot sauce jalapeño onion parsley reader's choice week rice sausage green onion scallion shrimp tomato thyme

Carrie Pacini

6 to 8 Servings

Source

Ingredients

1 pound andouille or other smoked sausage

1 pound smoked ham, cut into 1-inch pieces

1 tablespoon unsalted butter

1 white onion, finely chopped

3 celery stalks, finely chopped

1 green bell pepper, cored, finely chopped

1 red bell pepper, cored, finely chopped

Kosher salt

3 plum tomatoes, seeded, finely chopped

3 garlic cloves, finely chopped

1 jalapeño, finely chopped

2 tablespoons tomato paste

1 teaspoon finely chopped thyme

4½ cups low-sodium chicken stock

3 cups long-grain rice, rinsed

4 bay leaves

10 dashes hot sauce (preferably Tabasco)

Freshly ground black pepper

1 pound medium shrimp, peeled, deveined

¼ cup chopped scallions

½ cup chopped parsley leaves with tender stems, divided

Lemon wedges (for serving)

Method

Cook sausage and ham in a large pot over medium heat, stirring occasionally, until browned, about 12 minutes; transfer to a plate. Wipe out pot.

Melt butter in same pot over medium-high heat. Cook onion, celery, green pepper, red pepper, and 1 tsp. salt, stirring frequently, until onion is translucent, 10–12 minutes. Stir in tomatoes, garlic, jalapeño, tomato paste, and thyme; cook until heated through, about 1 minute. Season with salt.

Add chicken stock and bring to a boil. Stir in rice, bay leaves, and hot sauce. Season with salt and pepper.

Return to a boil, then reduce heat to low and simmer, covered, 15 minutes. Uncover and stir in reserved sausage and ham. Cook until heated through, about 5 more minutes.

Add shrimp, scallions, and ¼ cup parsley. Stir a few times to allow shrimp to begin cooking, then cover pot, turn off heat, and let jambalaya sit until shrimp are cooked through, 15–18 minutes. Transfer to a large bowl, then top with remaining ¼ cup parsley. Serve with lemon wedges alongside.