MGM Grand Spicy Jambalaya

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add diced ham and chicken breast, cooking until the meat is lightly browned on all sides, approximately 8-10 minutes. Work in batches if necessary to avoid overcrowding the pot.

Add the diced smoked sausage to the pot with the cooked ham and chicken, stirring well to combine and allowing it to brown lightly for 3-4 minutes.

Stir in the chopped onion, celery, green pepper, and crushed garlic, cooking until the vegetables begin to soften, approximately 5-7 minutes. The vegetables should release their aromatics and start to caramelize slightly.

Add the tomato paste and stir constantly for 2-3 minutes, ensuring it coats all the meat and vegetables evenly. This step develops depth of flavor through caramelization.

Pour in the 2 gallons of water and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring the liquid to a boil over high heat.

Stir in the diced tomatoes, Worcestershire sauce, bay leaves, dried thyme, and cayenne pepper. Season lightly with salt, keeping in mind that the ham and sausage are already salty.

Reduce the heat to medium-low and simmer uncovered for 30-35 minutes, stirring occasionally. The broth should reduce slightly and flavors should meld together.

Stir in the steamed rice, combining it thoroughly with the jambalaya base. Cook for an additional 5-8 minutes, stirring frequently to ensure the rice is evenly coated and heated through.

Fold in the chopped green onion and fresh parsley, stirring gently to distribute throughout. Taste and adjust seasoning with additional salt or cayenne pepper as needed.

Remove from heat and let the jambalaya rest for 5 minutes before serving. Remove the bay leaves before plating or allow diners to identify them while eating.