Smoked Sausage and Ham Jambalaya
Oklahoma is a state that finds itself at a culinary crossroads. The state itself sits right in the middle of a couple of the biggest barbecue states in the union, while also being near both the deep south, and the southwest. not to mention within spitting of the Mexican border. Of course you can find your standard unmentionable fare to eat in the state, but it only takes a little work to find something more worthwhile.
I'm going to post a recipe for a smoked sausage and ham jambalaya. There is some heat in it, and I make mine a bit spicier than the way I was taught to cook it in Louisiana, but under no circumstances should it be mouth-searingly hot. Cajun food is often misrepresented as being very spicy, and I just want to shoot down that misconception right now.
- 1 Whole Smoked Sausage (14 oz or so)
- 1 Yellow Onion
- 1 Bell Pepper
- 1 Tbl Minced Garlic
- 2 Cups Diced Ham
- 1/2 Cup Red Wine
- (1 Oz of Bourbon)
- 14.5 oz Can of Whole Undrained Tomatoes
- 1 Cup Brown Rice.
- 1 tsp Salt
- 1/4 tsp dried marjoram
- 1/2 tsp Paprika
- 1/2(3/4) tsp Dried Basil
- 1/2(3/4) powdered Thyme
- pinch of sugar
- 3/4 (or to taste) Tobasco
- (I used 5-6 dried Cayennes)
First start the brown rice to half-cooking. I find it normally takes around 15 minutes in boiling water for the rice to become semi-tender. Once it hits a stage between crunchy and done strain it. In the meantime dice the bell pepper and the onion. Once that is done dice the smoked sausage up into pieces. Make sure you use smoked sausage, the results are not exactly spectacular if the wrong meat is used.
Once all the butchery is done put the smoked sausage into a dutch oven, or comparable vessel, over medium to medium high heat for around 5-10 minutes or until it has given off a fair amount of fat and looks a bit more cooked.
Once the sausage is done remove it from the pan and add the onion and bell pepper, along with the garlic. Cook over medium to Medium high heat for a few minutes until the vegetation has softened up, but not browned.
Add the sausage back to the vessel, along with the diced ham, and the can of undrained tomatoes. Get a spoon and squish those fuckers to a pulp if you would. Once properly squashed, add everything else but the rice. Make sure to add the wine and bourbon last please, and make note the measurements given in this are only suggestions. I normally vary everything a little bit.
Raise the heat and bring the mess to a boil. Once boiling add the rice, slap on a lid and lower the temperature to let the jambalaya simmer for around 30 minutes.
Once the time is up check the rice to make sure it's tender and reduce some of the liquid if there seems to be a bit much.
Let the jambalaya cool down and eat.
Hope you enjoy.