CREOLE JAMBALAYA

SOURCE: LEAH CHASE. THE DOOKY CHASE COOKBOOK.

Ingredients

3 cups/450 grams cubed smoked ham

1 2/3 cups/227 grams chaurice, cut in 1/2-inch/1.27-cm pieces

1 2/3 cups/227 grams smoked sausage, cut in 1/2-inch/1.27-cm slices

1 cup/52 grams chopped onions

3 cups/600 grams long-grain rice

1/4 cup/15 grams chopped scallions

1/2 teaspoon/2 grams paprika

1 tablespoon/4 grams chopped flat-leaf parsley, preferably picked fresh on the same day for best results

1 tablespoon/1 gram ground thyme

1 teaspoon/3 grams finely chopped garlic

1/2 cup/75 grams finely chopped green bell peppers

1 teaspoon/6 grams salt

1 large bay leaf

2 1/2 cups/450 grams peeled and deveined shrimps

4 cups/960 mL hot water

Specific Equipment

Deep-bottomed saucepan about 3 quarts/3.0 L in capacity, equipped with a lid

Fork

Serves 6 to 8

Instructions

1. Stir the smoked ham, chaurice, smoked sausage, and onions in a deep-bottomed saucepan until well-blended. Cover the saucepan with its lid and set over medium heat for 6 to 8 minutes or until the chaurice and smoked sausage have rendered their fat and the onions have softened.

2. Stir in the rice and cook for 1 to 2 minutes or until the rice grains are evenly coated with the rendered fat.

3. Stir in the scallions, paprika, parsley, thyme, garlic, green bell peppers, salt, bay leaf, and shrimps. Sauté for 2 to 3 minutes, constantly stirring, or until well-blended.

4. Pour in the hot water and bring to a boil. Boil the water for 5 minutes and reduce the heat to moderate. Cover the saucepan with its lid and simmer for 35 minutes or until the rice is tender. Fluff up the rice with a fork to separate the grains and to mix the chaurice and smoked sausages.

5. Remove the saucepan from heat and serve the rice on a large serving plate or deep-bottomed serving bowl.