Kevin is from New Orleans, and he loves some spicy flavorful food. He doesn’t cook very often, but when he does, it’s a show stopper!
One of Kevin’s specialties is Jambalaya. It’s the kind of thing you usually only get in a restaurant. But, it’s so easy to make! There’s no reason why you shouldn’t make it at home.
Usually, Kevin reserves Jambalaya for company. I suppose it wasn’t different this time – we took Jambalaya to share for Thanksgiving! Oh, and there were leftovers, which were even better the next day…
This was the first time that all of the meats used in Kevin’s Jambalaya were home grown. Home grown made a huge difference. This batch of Jambalaya was the BEST ever! Seriously! Grocery store sausage and ham can’t even begin to compare.
Kevin’s recipe is so easy that I wanted to share it with you. It’s a fantastic one dish meal. It’s great left over. It’s easy to make ahead of time and serve to guests.
It is a bit spicy on account of the Andouille sausage, so beware!
Here’s how to make the Best Jambalaya at home:
Kevin’s Jambalaya Recipe
- 2 pounds Franchesca’s Dawn Farm Smoked Andouille or regular Andouille sausage, sliced
- 1 pound Franchesca’s Dawn Sliced Ham chopped into 1/2 to 1 inch pieces
- 2 cups chopped onions
- 2 cups chopped green pepper
- 4-5 cloves garlic minced
- (2) 6 oz cans of tomato paste
- 1/2 cup chopped parsley (optional)
- 2 cups of rice
- 4 cups of water
Brown the chopped ham and sliced Andouille sausage together in a stock pot or Dutch oven.
Remove the meat with a slotted spoon and set it aside, reserving the fat in the pot to cook the vegetables.
Add the green peppers and onions to the hot fat in the pot. Cook on medium heat until the onion becomes translucent. Add the garlic and return the meats to the pot. Continue to cook, stirring frequently for about 5 minutes.
Add the tomato paste and simmer the mixture for another 20 minutes or so. Add a little bit of water if necessary, but not much, it’s supposed to be thick.
Prepare the rice: Bring the 4 cups of water to a boil and add the 2 cups of rice. Put a lid on the pot and turn the temperature down to low. Simmer with the lid on for about 20 minutes.
Add the rice to the meat and vegetables and stir it in.
What? Where’s the rice in the photo?
I have to step in here and justify the lack of rice in the photo. I’m following my strict diet. Again. This is the diet which says no grains, no dairy, no sweeteners, and no processed foods and generally nothing fun, like chocolate (which is not very good without sweetener anyhow). Why am I doing this to myself you ask? Where do I start? Basically, I suffer from digestive issues, insomnia, anxiety, fatigue, slow muscle recovery after a hard day’s work and more. Seems like everything I eat bothers me. When I stick to this diet, I feel great. No anxiety, no muscle pain, no insomnia, do digestive issues, no hot flashes… When I cheat, the first symptom is insomnia with hot flashes all night long, next is the digestive issues, the anxiety takes some time to grow on me. So, unfortunately, rice is a no-go on this diet.
Serve and enjoy!