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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. Try our take on this Southern classic - Shrimp and Sausage Jamabalaya recipe, made with TABASCO® Original Red Sauce. Hi Guys, this is a really good dish you guys should try! just dont yell at me if you gain weight!!

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Composition for Jambalaya w/sausage, shrimp and ham:

1. Take 1 packages smoked sausage
2. Provide 1 packages - shrimp
3. You need 1/2 packages ham steak
4. Take 1/2 large of red bell pepper
5. You need 1 tsp for garlic
6. Require 1 can - diced tomato
7. Provide 1 tbsp - cayenne pepper
8. Need 1 tbsp - Cajun spice
9. Get 2 cup for rice
10. Take 1 small - onion
11. Provide 2 tbsp oil
12. Provide 1 box - chicken stock

It is one of the best jambalaya recipes I have tried, and I make it quite often. Andouille sausage is a French-Creole smoked sausage made with pork and spices. If you can't find Andouille, any spicy smoked sausage, such as chorizo or kielbasa, can be substituted. Classic Chicken and Shrimp Jambalaya With Sausage.

Jambalaya w/sausage, shrimp and ham step by step:

1. Slice smoke sausage in half and dice in smaller pieces
2. Dice ham into small cube pieces
3. Dice onions and peppers in small cube pieces.
4. 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.
5. 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)
6. Close lid and let cook until rice is tender.

Add shrimp, scallions, and ¼ cup parsley. Stir a few times to allow shrimp to begin cooking, then cover pot, turn off heat, and let jambalaya sit until shrimp are cooked. 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. Add the stock and bring to a rolling boil.

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