Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, jambalaya w/sausage, shrimp and ham. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Jambalaya w/sausage, shrimp and ham is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Jambalaya w/sausage, shrimp and ham is something that I’ve loved my entire life. They’re nice and they look fantastic.

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!!

To get started with this recipe, we must first prepare a few ingredients. You can cook jambalaya w/sausage, shrimp and ham using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Jambalaya w/sausage, shrimp and ham:

1. Take 1 packages smoked sausage
2. Prepare 1 packages shrimp
3. Make ready 1/2 packages ham steak
4. Get 1/2 large red bell pepper
5. Take 1 tsp garlic
6. Prepare 1 can diced tomato
7. Get 1 tbsp cayenne pepper
8. Take 1 tbsp Cajun spice
9. Make ready 2 cup rice
10. Get 1 small onion
11. Take 2 tbsp oil
12. Make ready 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.

Steps to make Jambalaya w/sausage, shrimp and ham:

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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