Monday, 30 January 2012
Ham & Sausage Jambalaya
In a large pot cook 3 celery stalks, 6 cloves of garlic, 1 large green pepper, 2 white onions along with 2/3 cup of bacon fat until vegetables are soft.
Add 1 lb. ham and chorizo, cook for about 8 minutes.
Add 2 cups of rice, stir well and brown for about 5 minutes.
Add 28 oz can of diced tomatoes.
Add 3 cups of stock (I like to use homemade veal stock) and season with freshly ground black pepper, salt, and cayenne pepper. Reduce to a simmer, cover and let cook for 45-55 minutes or until liquid is absorbed and rice is cooked.
At the final stage of cooking add shrimp and green onions.
And there is dinner.