Ham And Sausage Jambalaya La Bouche Creole

Course : Cajun
Serves: 1
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1 1/2 pounds hot sausage
3 tablespoons oil
1 pound ham -- diced
4 medium Onions -- chopped
2 medium bell peppers -- chopped
4 ribs celery -- chopped
32 ounces tomatoes
6 cups beef or chicken stock
4 cloves garlic chopped
4 pieces bay leaves
1/4 teaspoon powdered cloves
1/4 teaspoon allspice
1 sprig thyme -- (or 1/2 tsp powdered thyme)
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
4 cups raw rice
1 bunch green onions -- chopped

Preparation / Directions:

Slice the sausage and fry it up in the oil (preferably in a big cast iron pot) until it is brown. Then add the ham. Stir the ham and sausage mixture while chopping the onions, peppers and celery. Then add these vegetables to the pot and cook until they are tender. Nest, add the tomatoes and cook a few minutes more. Add the stock, bring to a boil and let simmer for 30 minutes. While the food is simmering, chop and add the garlic, the bay leaves, thyme, chili powder, allspice, cloves, salt, black pepper and cayenne pepper. [Unless you have a healthy tolerance for hot food, start off with 1 teaspoon of cayenne pepper and taste before adding the rice.] Now add the rice, bring to a boil and keep it there for about 3 minutes. Then cover the pot and set stove to very low heat. After 15 minutes, stir the jambalaya. If it seems dry, add some more water. Put the lid back on and cook for 15-20 more minutes. Add the chopped green onions a few minutes before serving. This makes 8-10 servings. Also, it freezes very well, so don't be afraid to make a lot

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