Jambalaya

After taking a break from food blogging for awhile, this is a big one to come back with. Brian and I had never really had Jambalaya but I had seen Ina Garten prepare it on her show, Barefoot Contessa, and it looked amazing.I followed the recipe fairly closely with a few adaptations such as I omitted the shrimp (mainly because we don't eat shrimp.) I upped the veggies a bit and the fresh herbs, and I substituted canned tomatoes for convenience.

There was a lot of chopping involved so plan timewise for that, or have someone in the kitchen helping you. Other than that the process was very easy and this recipe makes quite a bit I will say! We each had a good portion and there was easily leftovers for the week afterwards. I may try and freeze some of this though. However, this was the perfect excuse to break out the LeCreuset Ivory beauty thats been hiding in the closet for a few months



Jambalaya (Adapted from Barefoot Contessa)

1 tablespoon olive oil
1 pound sausage, such as kielbasa or Andouille, sliced
1 pound smoked ham, cubed
1 tablespoon butter
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 14.5 oz can diced fire roasted tomatoes (drain a little bit of the liquid off)
3 garlic cloves, minced
2 jalapeno peppers
2 teaspoons diced fresh oregano
2 teaspoon diced fresh thyme
3 tablespoons tomato paste
6 cups chicken stock, I used boxed
3 cups long grain rice, rinsed if needed
3 bay leaves
1 teaspoon freshly ground black pepper
6-8 dashes Tabasco (optional)
½ cup chopped scallions divided (optional)
¾ cup chopped fresh parsley, divided (optional)


Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside.

Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.

Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and Tabasco. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.

Add ¼ cup of the scallions and ¼ cup of the parsley if using. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining ¼ cup scallions and ½ cup parsley if using, and a dash of Tabasco, if desired.