Ingredients
- 3/4 pound Leftover Smithfield spiral ham slices, diced3/4 pound
- 1 pound Large shrimp, peeled and deveined1 pound
- 3 tablespoons Olive oil 3 tablespoons
- 1 Medium yellow onion, diced1
- 1 cup Green bell pepper, diced1 cup
- 1 cup Celery, diced 1 cup
- 2 tablespoons Fresh garlic, minced2 tablespoons
- 1 cup Chicken stock1 cup
- 28 ounces San Marzano style tomatoes, crushed 28 ounces
- 2 tablespoons Tomato paste2 tablespoons
- 6 Bay leaves 6
- 1 tablespoon Rubbed sage 1 tablespoon
- 1 tablespoon Creole seasoning 1 tablespoon
- 1 tablespoon Worcestershire sauce1 tablespoon
- 2 cups Long grain white rice 2 cups
- 1/2 cup Green onion, sliced 1/2 cup
Instructions
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
