Chef Dave’s Jambalaya Recipe

Ingredients

• 2 cups diced red onion
• 1 cup diced red pepper
• 1 cup diced green pepper
• 1 cup diced celery
• 2 quarts diced tomatoes (fresh or canned)
• 1/4 cup minced garlic
• 1 stick butter
• 2 rings of andouille sausage, sliced into discs
• 1 small tasso-style ham (Heide gets his locally from Delta Dream), diced
• 1/4 cup blackened seasoning (available at Liliana’s)
• 1/2 cup Crystal hot sauce
• sautéed bacon (Heide uses Nueske’s), shrimp and andouille sausage for garnish
• salt and pepper
• cooked rice

Preparation

1. Melt butter in a skillet. Add onions and cook until translucent. Add peppers and celery and blackened seasoning and cook until the vegetables are soft. Add sausage and ham, then tomatoes and hot sauce.
2. Let simmer for 30 minutes, stirring every 5 minutes. Season with salt and pepper to taste.
3. If you wish, garnish with Nueske’s bacon, shrimp and more andouille sausage that have been sautéed in oil.
4. Serve over rice.