Some recipes for this dish have plenty of seafood. This one doesn't, but you will still love it!
| jambalaya | |
| x | |
| 2 cloves garlic, minced | 28 oz. can crushed tomatoes |
| 2 tbsp. olive oil | pinch of sugar |
| 1 green pepper, chopped | 1 tsp. dried thyme |
| 1 large onion, chopped | 1 tsp. chili powder |
| ˝ lb. Polish or baked Virginia ham | 2 cups long grain rice |
| 2 cups cooked chicken | freshly ground pepper |
| ˝ lb. pork sausages | 4 cups water |
| Sauté the garlic in olive oil in a large Dutch oven over moderate heat for 2 minutes. Add green pepper and onion and cook for 2 minutes more. Cut ham and chicken into ˝-inch cubes and the pork sausages into 1/4 inch slices. Add all remaining ingredients and bring to a boil. Lower the heat and simmer until all liquid is absorbed, about 1 hour. If rice is not thoroughly cooked, add more water and continue simmering. Remove and serve. | |