SAUSAGE, HAM, AND SHRIMP JAMBALAYA

Sausage, Ham and Shrimp Jambalaya

2 lbs. Ham
2 lbs. Smoked sausage in ½ inch pieces
2 lbs. Deveined shrimp
1 large Onion, chopped
5 toes garlic, finely chopped
1 16 oz. Can whole tomatoes
1 tsp. Thyme
2 Bay leaves
salt and pepper
2 cups Rice, uncooked
2 cups Shrimp stock or water
½ cup thinly sliced Green onions
½ cup Parsley, finely chopped

Brown sausage and ham in a thick skillet. Pour off excess drippings. Add onions, celery and garlic and saute till limp. Add shrimp stock or water, tomatoes, thyme, bay leaf, salt and pepper. 

Bring to a boil; mash tomatoes with a spoon as they are cooking. Add rice and shrimp. Stir once, cover and put heat on low. Do not stir again. Cook on low until rice is done, about 30 minutes. Lift rice with fork if it is sticking. If it’s not quite cooked, add about ½ cup more water. When rice is cooked tender, stir in parsley and thinly sliced shallots. 
Serves 10.

The key to a perfect jambalaya is to leave the dish covered while the rice is cooking. If you uncover the dish then you will lose your heat and steam, resulting in hard, uncooked rice.