Ingredients
3/4 pound
Leftover Smithfield spiral ham slices, diced
3/4 pound
1 pound
Large shrimp, peeled and deveined
1 pound
3 tablespoons
Olive oil
3 tablespoons
1
Medium yellow onion, diced
1
1 cup
Green bell pepper, diced
1 cup
1 cup
Celery, diced
1 cup
2 tablespoons
Fresh garlic, minced
2 tablespoons
1 cup
Chicken stock
1 cup
28 ounces
San Marzano style tomatoes, crushed
28 ounces
2 tablespoons
Tomato paste
2 tablespoons
6
Bay leaves
6
1 tablespoon
Rubbed sage
1 tablespoon
1 tablespoon
Creole seasoning
1 tablespoon
1 tablespoon
Worcestershire sauce
1 tablespoon
2 cups
Long grain white rice
2 cups
1/2 cup
Green onion, sliced
1/2 cup
Directions
Heat olive oil in a large pot or Dutch oven over medium-high heat
When the oil is shimmering, add the ham and brown, stirring often
Add the onion, bell pepper, celery and garlic and sauté until the vegetables become slightly tender
Add the chicken stock, crushed tomatoes, tomato paste, bay leaves, sage, creole seasoning and Worcestershire sauce
Bring to a simmer and allow to cook for about 15 minutes, stirring often
Add the shrimp and cook for another 10 minutes
While the jambalaya is cooking, cook rice according to package instructions
When the rice and jambalaya are done cooking, serve in a bowl with rice on the bottom, the jambalaya on top, and garnish with the green onions
For the Love of Meat
