Jambalaya

The main motivation for this recipe was a savory ham bone left over from last Sunday’s dinner. I hate to waste a good ham bone! They are full of flavor and make a rich stock. Also, the autumnal nip in the air Thursday afternoon and Friday morning made me wish for a hearty pot of fall comfort food!

I have to credit my Mother with this recipe. She made this when we were growing up. It makes a big pot so she would always send some to a sick friends or family member. I modified the recipe and added shrimp and white wine. I included a pic of my Mother’s original recipe card.

1 Ham Bone (with some meat still attached)

1 c Green Bell Pepper (diced)

1 c Onion (diced)

1 c Celery (diced)

1 lb Smoked Sausage (sliced in rounds)

2 Tbs. Olive Oil

2 c Ham (cubed)

1 c White Wine

2 cans Petite Diced Tomatoes (14.5oz)

4 c Chicken Broth

2 c Rice

1 lb Shrimp (peeled and deveined)

2/3 c Ketchup

3 Tbs. Hot Sauce

1 Tbs. Garlic Powder

Salt and Pepper to Taste

Place ham bone and 6 c water in a heavy stock pot. Boil until tender. Remove bone from broth and allow too cool. Cut remaining meat from bone (approximately 2 cups) and save. Save 4 cups of ham stock.

Place olive oil, bell pepper, onion, celery, and sausage in a heavy bottom soup pot. Sauté until veggies are tender. Add white wine and deglaze. Add ham stock, chicken stock, tomatoes, and cubed ham. Bring to a boil. Add rice and reduce heat. Cook until rice is done. You may have to add additional stock if needed.

Remove from heat. Stir in hot sauce, seasonings, ketchup and shrimp. Cover and let sit for 10-15 minutes. Fluff with fork and serve with cornbread! This is one of those dishes that tastes better the next day after flavors have time to marry. You can omit the shrimp or add chicken for a variation!