Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil.
Stir in the rice, and add the sausage, ham, salt, and pepper. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add scallions, parsley, lemon juice and shrimp, and stir well.
Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Originally Submitted
3/16/2011
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