Ham And Sausage Jambalaya La Bouche Creole

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Hot sausage
3 tablespoons	45ml	Oil
1 lb	454g / 16oz	Ham - diced
4		Onions - chopped
2		Bell peppers - chopped
4		Celery - chopped
1		Tomatoes
6 cups	1422ml	Beef or chicken stock
4		Garlic - chopped
4		Bay leaves
1/4 teaspoon	1.3ml	Powdered cloves
1/4 teaspoon	1.3ml	Allspice
1 section		Thyme - (or 1/2 tsp powdered thyme)
1 teaspoon	5ml	Chili powder
		Salt - black and cayenne pepper to taste
4 cups	640g / 22oz	Raw rice
1		Green onions - chopped

Recipe Instructions

Here is what I think is the best jambalaya recipe I have ever found. This is from "La Bouche Creole", by Leon Soniat. This book is full of really good Creole and Cajun recipes, and probably qualifies as "authentic", for those who are into that sort of thing. - says [email protected] (Charles Yeomans)

Slice the sausage and fry it up in the oil (preferably in a big cast iron pot) until it is brown. Then add the ham. Stir the ham and sausage mixture while chopping the onions, peppers and celery. Then add these vegetables to the pot and cook until they are tender. Nest, add the tomatoes and cook a few minutes more. Add the stock, bring to a boil and let simmer for 30 minutes.

While the food is simmering, chop and add the garlic, the bay leaves, thyme, chili powder, allspice, cloves, salt, black pepper and cayenne pepper. [Unless you have a healthy tolerance for hot food, start off with 1 teaspoon of cayenne pepper and taste before adding the rice.]

Now add the rice, bring to a boil and keep it there for about 3 minutes. Then cover the pot and set stove to very low heat. After 15 minutes, stir the jambalaya. If it seems dry, add some more water. Put the lid back on and cook for 15-20 more minutes. Add the chopped green onions a few minutes before serving.

This makes 8-10 servings. Also, it freezes very well, so don't be afraid to make a lot.

Source:
La Bouche Creole by Leon Soniat

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