Jambalaya

Ingredients

2 Tablespoons Olive Oil

1 lb. Andouille sausage, sliced into ¼”’ half moons

1 lb. ham, cubed (we like Beeler’s)

1 lb. large shrimp, peeled and deveined (26 – 30 count)

2 large cloves garlic, minced

2 large stalks celery, diced

1 green pepper, diced

1 large onion, diced

1 -16 oz can diced tomatoes, drained

2 cups chicken broth

1 teaspoon Kosher salt

¼ teaspoon cayenne powder

1 bay leaf

3 cups cooked rice

Directions

Heat the oil in a Dutch Oven over high heat then add the shrimp. Cook, until the brown, about 3 minutes. Remove the shrimp with a slotted spoon and set aside.

Next, add the ham and sausage to the stockpot and cook, stirring frequently, until both are well browned, about 10 minutes. Reduce heat to medium and add the garlic, celery, bell pepper, and onion. Cook, stirring frequently, until tender, about 10 minutes. Stir in the tomatoes, broth, salt, cayenne pepper, and bay leaf.

Cover reduce heat to low, and simmer 20 minute. Stir in the shrimp. Cover and cook for a few more minutes. Remove bay leaf. Serve over rice.