Ham and Sausage Jambalaya
INGREDIENTS
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You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.
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Ingredients
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Servings: 6–8
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1 pound andouille or other smoked sausage
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1 pound smoked ham, cut into 1-inch pieces
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1 tablespoon unsalted butter
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1 white onion, finely chopped
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3 celery stalks, finely chopped
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1 green bell pepper, cored, finely chopped
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1 red bell pepper, cored, finely chopped
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Kosher salt
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3 plum tomatoes, seeded, finely chopped
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3 garlic cloves, finely chopped
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1 jalapeño, finely chopped
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2 tablespoons tomato paste
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1 teaspoon finely chopped thyme
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4 1/2 cups low-sodium chicken stock
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3 cups long-grain rice, rinsed
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4 bay leaves
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10 dashes hot sauce (preferably Tabasco)
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Freshly ground black pepper
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