Creole Ham, Sausage and Shrimp Jambalaya
Adapted from Pig: The King of the Southern Table by James Villas (John Wiley & Sons Inc.)
- 2 ounces salt pork, cut into pieces
- 4 medium onions, chopped
- 2 celery ribs, chopped
- 1 small green bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 pound cooked ham, chopped
- 1/2 pound spicy smoked sausage links, cut into 1/2-inch slices
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 2-1/2 cups uncooked long-grain rice
- 5 cups water
- 1 pound fresh shrimp, shelled and deveined
- Tabasco sauce
1. In a heavy 8-quart pot or casserole, cook the salt pork over low heat until all the fat is rendered, then add the onions, celery, bell pepper and garlic and stir until the vegetables soften, 8 to 10 minutes.
2. Add the ham, sausage, salt, black pepper, thyme, cayenne and bay leaves and continue stirring for about 10 minutes longer.
3. Add the rice and water, bring to a boil, reduce the heat to low, cover and simmer for about 45 minutes.
4. Add the shrimp, stir well, increase the heat to moderate, and stir with a fork until the rice begins to dry out and is fluffy, about 15 minutes.
5. Serve the jambalaya hot, with Tabasco on the side.