Jambalaya 20 Recipe

  • 2 tablespoons vegetable oil
  • 4 ounces smoked ham, diced
  • 1 smoked sausage, sliced 1/2 inch thick
  • 1 pound boneless pork loin, cubed
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 green pepper, chopped (large)
  • 2 cloves garlic, minced
  • 1/2 teaspoon Tabasco sauce
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon Thyme
  • 4 tomatoes, peeled and chopped (medium)
  • 8 ounces tomato sauce
  • 1 can chicken broth (14 1/2 ounce)
  • 1/2 cup chopped green onion
  • 2 cups Rice
In heavy bottom stock pot, heat oil over medium heat. Stir in ham, sausage, and pork. Sauté until lightly browned, stirring frequently, 4-8 minutes. Stir in onion, celery and pepper. Sauté until crisp-tender, about 5 minutes. Stir in next 8 ingredients (starting with garlic, ending with thyme). Cook over medium heat, stirring constantly and scraping pan bottom for 5 minutes. Stir in tomatoes, cook for 5-8 minutes. Stir in tomato sauce and chicken broth and bring to a boil. Stir in green onion and rice. Bake covered in 350° oven until rice in tender, about 20-25 minutes. Remove bay leaves and serve immediately.
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