This recipe is somewhat a combination of Jambalaya and Gumbo. The flavor can be varied for your personal taste (hot & spicy) by the amounts of spice used. If preferred, the Jambalaya may be made thick or thin, just vary the quantity of chicken broth.
Total prep and cook time is about one hour. Ingredients:
1 Slice ham steak, diced
3 Hot and spicy cooked sausages, sliced
2 Cups diced onions
2 Cups diced bell peppers (green & red)
3 Cups chicken broth
2 Tablespoons minced garlic (or more for flavor)
1 Can stewed tomatoes, undrained.
2 Cups long grain rice
3 Lbs med Shrimp, peeled and deveined
1 Lb package frozen cut okra
½ Teaspoon Cajun spice (no salt) or a spicy pepper or cayenne
Splash or two of Tabasco or a hot sauce
2 Teaspoon fresh Thyme leaves (1 Tsp if dried)
½ Teaspoon Gumbo File’
3 Tablespoons of extra virgin olive oil
Chopped fresh Cilantro or Parsley as garnish
Salt and course ground black pepper for taste
Directions:
Start with two 12” Dutch ovens.
In one Dutch oven sauté the onions w/olive oil followed by bell peppers, cook till soft.
In the other Dutch oven fry the sausage followed by adding the diced ham, add the minced garlic.
Combine the onions, bell peppers, sausage and ham when cooked in to one pot.
Add stewed tomatoes and Thyme and cook a few minutes, then add chicken broth, rice and all spices. Simmer for about 30 minutes or till rice is done. The Jambalaya should not be very thick, add more broth if necessary.
Add the Okra and Shrimp and simmer for a spell and add more spice to suit for taste.
Serve with Cilantro or Parsley on top.
Bottled hot sauce may be set on the side for those of stronger taste buds.
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