RCI-RC.004.0271.001
Smoked Sausage and Ham Jambalaya
Recipe by: PrinceofNessus Uploaded by Drimble Wedge Oklahoma is a state that finds itself at a culinary crossroads.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 Whole
- 1 unit
- 1 unit
- 1 unit
- 2 Cups
- 1/2 Cup
- (1 Oz of Bourbon)1 unit
- .5 oz Can of Whole Undrained Tomatoes14 unit
- 1 Cup
- 1 tsp
- 1/4 tsp
- 1/2 tsp
- (3/4) tsp Dried Basil1/2 unit
- (3/4) powdered Thyme1/2 unit
- 1 pinch
- (or to taste) Tobasco3/4 unit
- (I used 5-6 dried Cayennes)1 unit
Method
1
Slice the smoked sausage into 1/4-inch thick rounds, then cut the yellow onion and bell pepper into 1/2-inch dice.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the sliced sausage, cooking for 4-5 minutes until browned on both sides.
5 minutes
3
Add the diced onion and bell pepper to the pot with the sausage, stirring occasionally for 3-4 minutes until the vegetables begin to soften.
4 minutes
4
Stir in the minced garlic and cook for 1 minute until fragrant, then add the diced ham and stir to combine.
5
Pour the red wine and bourbon into the pot, scraping up any browned bits from the bottom, and simmer for 2-3 minutes to reduce slightly.
3 minutes
6
Add the undrained canned tomatoes, breaking them up with a wooden spoon, then stir in the brown rice, salt, dried marjoram, paprika, dried basil, dried thyme, and pinch of sugar.
7
Crumble the dried cayenne peppers directly into the pot and stir in the Tabasco sauce, adjusting to taste preference for heat.
8
Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 35-40 minutes until the rice is tender and has absorbed the liquid.
38 minutes
9
Check the jambalaya 5 minutes before the end of cooking time; if the rice still seems crunchy and liquid remains, continue simmering until the rice is fully cooked.
10
Remove from heat and let rest, covered, for 5 minutes, then fluff gently with a fork and serve hot in bowls.