Jambalaya, My Way
“This recipe is made with tomatoes, so don’t even think of serving it to anyone from Gonzalez.”
- 6 tablespoons butter
- 1/2 cup chopped green onions
- 1/2 cup chopped yellow onions
- 1 large green bell pepper, seeded and chopped
- 1 cup chopped celery
- 1 teaspoon minced garlic
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound cubed ham or tasso
- 1/2 pound smoked sausage, cut crosswise into 1/4-inch-thick slices
- 2 cups diced tomatoes
- 1 cup chicken stock
- Salt and cayenne pepper, to taste
- 2 bay leaves
- 1-1/4 cups long-grain rice, uncooked
- TABASCO® Hot Sauce, to taste
- Heat the butter in a large, heavy pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until vegetables are soft and lightly golden, 10 to 12 minutes.
- Add the shrimp, ham and sausage. Cook, stirring, for 2 to 3 minutes, or until the shrimp turn pink.
- Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne pepper.
- Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.
- Remove the bay leaves and serve. Pass the hot sauce!