Ham, Shrimp and Andouille Sausage Jambalaya
Recipe by Emeril Lagasse (originally Ham & Shrimp Jambalaya, Dustin added the Andouille
Sausage)
Ingredients:
2 tablespoons vegetable oil
1 ½ cups chopped onions
½ cup chopped bell peppers
1 pound medium shrimp, peeled and deveined
4 bay leaves
1 pound boiled ham, cut into ½ inch cubes
1 pound Andouille Sausage, cut links ¼ inch wide and then half
1 can (14 ½ ounces) whole tomatoes, chopped, with juice
1 tablespoon chopped garlic
1 teaspoon salt
½ teaspoon cayenne
¼ teaspoon freshly ground black pepper
¼ teaspoon dried thyme
1 cup long-grain white rice
¼ cup chopped green onions
Instructions
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and
celery and sauté for 7 to 8 minutes, or until golden and soft. Add the shrimp and bay leaves and
sauté until the shrimp turn pink, about 2 minutes. Add the ham and Andouille Sausage and sauté
for 2 to 3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper,
and thyme. Cook for about 10 minutes, stirring often. Add the rice and stir to mix. Cover and
cook over medium heat for 25 to 30 minutes, or until the rice is tender and the liquid has been
absorbed.
Remove from the heat and let stand, for about 5 minutes. Remove the bay leaves.
Stir in the green onions and serve.
Yield: 6 servings
Dustin’s note: I don’t put in the chopped green onions at all, make sure after you stir in the
white rice and cook over medium heat for 25 to 30 minutes that you check and stir a few times. I
longer you let the jambalaya rest the more those flavors continue to marry....ummmm good!
Perfect Wine Pairings:
Menage a` Trois Rose
Buoncristiani Rose (Dustin’s pick!)
Dr. L Riesling
Perfect Beer Pairings:
Red Stripe Jamaican Lager
Corona Extra
Tecate
Dos Equis Amber
Shiner Bock
Now Introducing:
Budweiser Black Crown
