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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sausage and Ham Jambalaya Recipe

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This recipe for Sausage and Ham Jambalaya is from Don Attebery's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T cooking oil
1 cup chopped onions
1 bell pepper chopped
3 ribs celery
5 green onions chopped
1 (10 oz) can tomatoes (reserve liquid) chopped
1 (10 oz) Ro-Tel tomatoes (reserve liquid)
2 cups diced ham
4 T tomato paste
2 cloves minced garlic
2 bay leaves
salt and pepper to taste
1/4 cup Worcestershire sauce
3 cups water
1 lb smoked sausage cut in 1 inch slices
1 lb andouille sausage cut in 1 inch slices
2 cups uncooked rice
Directions:
Directions:
In large pot, heat oil. Add onions and bell peppers and saute until tender. Add the celery, green onions, and tomatoes and cook until soft. Add the ham and tomato paste and fry the mixture until it begins to brown. Add the garlic, seasoning, Worcestershire, reserve tomato liquids and water. Cook this gravy for 1 hour. In a separate large skillet, fry the sausages and discard grease. Add the sausage to gravy mixture and rinse out the skillet with 1 cup of water and add to mixture, Put the rice in the gravy mixture and cover tightly. When it starts to bubble, lower heat and cook until rice is done. Several times during cooking, lift mixture gently with spoon to prevent from sticking. If the water is gone before rice is cooked, add a little more hot water to the mixture.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Don's Hint: You can use this recipe with chicken, any types of sausage or shrimp. All good.

 

 

 

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