This jambalaya is a hearty, filling meal with only one pot to clean up.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 cup (diced)
- green bell pepper: 0.5 cup (diced)
- celery: 0.5 cup (diced)
- ½ teaspoons chopped garlic: 1 piece
- converted long-grain white rice: 1 cup
- ounces smoked sausage, cut into slices: 4 piece
- ounces cooked ham: 4 piece (cut into bite-size pieces)
- tomatoes with green Chili peppers: 2 cans (10 ounce cans, diced)
- chicken broth: 1 cup
- thyme: 0.25 tsp (dried)
- bay leaf: 1 piece
- ranch-style beans, undrained: 2 cans (15 ounce cans)
Metric Conversion
Stages of cooking
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Heat oil in a large saucepan over medium heat. Sauté onion, green pepper, and celery until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage, and ham. Cook 2 to 3 minutes, to coat rice with oil, frequently stirring. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover and simmer, 20 to 25 minutes or until liquid is absorbed. Stir in beans, mix well, and heat through.
