Simple Way to Prepare Favorite Jambalaya w/sausage, shrimp and ham

Jambalaya w/sausage, shrimp and ham. My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin! So we had some smoked sausage that needed to used, as well as a half bag shrimp in the freezer. I thought if we picked up a ham steak we could use half for dinner and half for a country omelet.

Jambalaya w/sausage, shrimp and ham This simple version of the classic Creole rice dish contains shrimp, ham, and andouille smoked sausage and, although flavored with garlic and a bit of cayenne pepper, is not overly spicy. You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat. Jambalaya with chicken, andouille sausage, rice, shrimp, celery and spices.

Hey everyone, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, jambalaya w/sausage, shrimp and ham. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin! So we had some smoked sausage that needed to used, as well as a half bag shrimp in the freezer. I thought if we picked up a ham steak we could use half for dinner and half for a country omelet.

To begin with this recipe, we must prepare a few ingredients. You can cook jambalaya w/sausage, shrimp and ham using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Jambalaya w/sausage, shrimp and ham:

{Get 1 packages of smoked sausage.
{Take 1 packages of shrimp.
{Make ready 1/2 packages of ham steak.
{Get 1/2 large of red bell pepper.
{Take 1 tsp of garlic.
{Take 1 can of diced tomato.
{Take 1 tbsp of cayenne pepper.
{Make ready 1 tbsp of Cajun spice.
{Take 2 cup of rice.
{Prepare 1 small of onion.
{Make ready 2 tbsp of oil.
{Take 1 box of chicken stock.

Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine. Gumbo uses similar sausages, meats, seafood, vegetables and seasonings. Cajuns will tell you that no jambalaya is authentic unless it contains tasso, a highly seasoned local ham rarely found outside Louisiana. Nor are you likely to encounter any jambalaya in the region that doesn't also boast a spicy, smoked pork sausage such as andouille or kielbasa.

Steps to make Jambalaya w/sausage, shrimp and ham:

Slice smoke sausage in half and dice in smaller pieces.
Dice ham into small cube pieces.
Dice onions and peppers in small cube pieces..
In large pot add 2 tablespoon of oil and cook sausage and ham. When the sausage and ham are browned, add onions and peppers and garlic and stir until onions are transparent..
Add rice, chicken stock, shimp and all spices.Drain juice from tomato can and add the tomatoes. (You can add more spices if u desire).
Close lid and let cook until rice is tender..

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. This Jambalaya is flavor city, with smoked andouille sausage and shrimp, the Cajun holy trinity of onions, peppers, and celery, fire roasted tomatoes, and more. It's a hearty one-pot meal that makes for great leftovers! Typical, but I fell in love with Jambalaya on a trip to New Orleans over a decade ago. My shrimp and sausage jambalaya is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin!

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