Jambalaya

In a Dutch oven or Nesco, cook the onions in the olive oil over medium high heat until translucent, about 1-2 minutes.

Add the celery, garlic, and bell peppers, and cook another 3 minutes or so.

Add the ham; add the bay leaves, thyme, tomatoes, parsley, salt and pepper and Tabasco.

Start stirring frequently at this point, to ensure that everything cooks evenly.

Add half the clam juice and half the water.

Simmer for 10 minutes.

Add the rice, then cover and cook for another 10 minutes.

Add the rest of the clam juice and water, and the shrimp .

Cook for another 10-15 minutes, stirring, to make sure the shrimp cook through.

Add more liquid (clam juice or water) if needed to keep the jambalaya from drying out.

Remove the bay leaves and serve in heated bowls with Tabasco on the side.

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