Let me start off by saying I have tried many different versions of Jambalaya. It is one of my favorite dishes to make but it really has been a learning process along the way. Things I have learned…DO NOT put rice into broth, it gets so mushy and if you need to reheat the next day there is barely any broth because the rice has soaked it all up….Second, Shrimp does not reheat well, so if desired saute some Shrimp on the side and add as a garnish on top. Thirdly, I have tried versions that were maybe delicious to me but had way to many herbs and heat to be able to feed my daughter. This recipe is absolutely perfect and the flavor is out of control.

Ingredients:

2 Tbsp Olive Oil

1 lb Smoked Turkey Kielbasa, sliced

1 lb smoked ham, cubed

1 large onion, diced

2 celery stalks, diced

1 green bell pepper, cored and diced

1 orange bell pepper, cored and diced

1 large tomato, diced

3 garlic cloves, minced

1 Tbsp dried oregano

1 tsp fresh thyme

2 Tbsp tomato paste

6 cups Chicken Stock

3 bay leaves

Salt and Pepper to taste

Directions:

1. Heat the 1 Tbsp Olive oil in a large pot or dutch oven over medium heat, add kielbasa and ham and saute for 8 min, until lightly browned. Remove the kielbasa and ham from pan and set aside. Add rest of olive oil, onion, celery and peppers to the same pot and saute for 10 minutes, until the onions are translucent.

2. Add the tomato, garlic, oregano, thyme, and tomato paste, cook for 4-5 minutes. Add in the chicken stock and bring to a boil.

3. Add back in the sausage, ham, bay leaves, salt and pepper. Return to a boil, reduce heat to low and simmer for 30-40 min.

4. Serve over quinoa or rice of your choice.

Optional: If you would like to give it more heat add 1 jalapeño pepper and saute with vegetables.