Easy Jambalaya Recipe

Try this hearty Easy Jambalaya Recipe for dinner tonight.

| September/October 2013

  • Shrimp adds extra flavor to this Easy Jambalaya Recipe.
    Photo By Wendy Slatt

10 Homemade Stew and Soup Recipes for Fall and Winter

Easy Jambalaya Recipe

2 tablespoons olive oil
3/4 cup diced smoked ham
1 smoked sausage, sliced 1/2-inch thick
1 pound boneless pork loin, cubed
1 1/2 cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon thyme
4 medium tomatoes, peeled and chopped
8 ounces tomato sauce                                              
14 1/2 ounces chicken broth
1/2 cup chopped green onion
2 cups rice, uncooked

In large Dutch oven, heat oil over medium heat. Stir in ham, sausage and pork; sauté until lightly browned, 4 to 8 minutes, stirring frequently. Stir in onion, celery and green pepper; sauté until crisp-tender, about 5 minutes. Stir in garlic, hot pepper sauce, bay leaves, salt, oregano, white pepper, black pepper and thyme. Cook over medium heat for 5 minutes, stirring constantly and scraping bottom of pan.

Stir in tomatoes, and cook for 5 to 8 minutes, stirring occasionally. Stir in tomato sauce and chicken broth, and bring to a boil. Stir in green onion and rice.

Cover and bake at 350°F for 20 to 25 minutes, or until rice is tender. Remove bay leaves and serve immediately. Yields 10 servings.

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