Jambalaya

Ingredients

seasonings
2 bay leaves, whole
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon filé powder
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
Maine Sea Salt Co.® closed :( - Sea Salt, to taste
jambalaya
2 tablespoons Land O’Lakes® Unsalted Butter
14.5 oz can Muir Glen® Fire Roasted Diced Tomatoes
6 oz Stoysich® Ham, diced
6 oz Stoysich® Smoked Polish Sausage, diced
6 oz shrimp, peeled and deveined
1 oz Stoysich® Tasso, finely diced
1/2 cup yellow onion, chopped
1/2 cup celery, chopped
1/2 cup sweet pepper, chopped
1 teaspoon garlic, minced
1 cup Castor River® White Long Grain Rice, uncooked
3 1/2 cups beef stock, divided
1 tablespoon Cajun Power® Garlic Sauce, Original
garnish
parsley, chopped

Directions

Combine seasoning in a small bowl and set aside. Also set aside the shrimp to cook later in the process.

In a heavy pot, melt the butter over medium-high heat. Add the onion, celery, sweet pepper, seasonings, garlic and Tasso. Stir well and continue cooking until browned, about 10 minutes. Add the Ham and Smoked Polish Sausage; Cook for 5 minutes, stirring occasionally.

Stir in the rice and cook for 5 minutes, stirring and scraping the bottom of the pan occasionally.

Add 2 cups of beef stock, stirring well. Bring mixture to a boil; reduce heat and simmer until rice is tender, ~40 minutes, stirring occasionally. After 10 minutes of cooking add in the undrained roasted tomatoes. If more stock is needed add a little at a time until the rice is to the consistency you are looking for.

When the rice is almost finished or ~10 minutes until finished cooking, add the shrimp and Garlic Sauce; Stir to combine.

Finish cooking the jambalaya with the shrimp; remove bay leaves and serve immediately. Garnish with parsley.

Notes

• Great with Zatarain’s® Cornbread Mix for a side. Also for an easy Jambalaya, Zatarain’s® makes great dinner mixes, just add some proteins and a can of Muir Glen® Fire Roasted Diced Tomatoes.
• Substitute green or other bell pepper for sweet pepper if desired.
• You can substitute the smoked polish for an andouille sausage. I like it, but in moderation for me... to spicy for my tender tummy.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- The original recipe was on a flier at Stoysich® on the meat counter. Stoysich® Website.