I guess you could call this dish a combination of jambalaya and gumbo. Maybe it's jambalumbo . . . or maybe gumbolaya. My husband says it could be mumbo jumbo. Jambalaya traditionally does not have okra in it; gumbo does. We like okra and it grows like a weed in Oklahoma so I like to add it to my jambalaya. With the weather cooling it's officially soup and stew weather, so it's a great time to make jambalaya.
Ingredients
- 2 lbs raw shrimp
- 2 cups uncooked rice
- 1 lb andouille sausage or Creole smoked sausage
- 1/2 lb cooked chicken, diced
- 1/2 lb cooked country ham, diced
- 1/2 stick butter
- 4 Tbsp flour
- (2) 16 oz cans beef broth (or 3 cups)
- 4 cloves garlic, minced
- 3 medium white onions, chopped fine
- 6 scallions, chopped
- 4 Creole tomatoes (or 16 oz can) peeled and chopped
- 1 small green pepper, chopped
- 1 bay leaf
- 1/2 tsp thyme
- 1/8 tsp cumin
- 1/8 tsp cloves
- 1/8 tsp allspice
- 1/4 tsp cayenne
- salt and pepper
Melt butter in Dutch oven, then add sausage.
Add ham and cook on medium heat until browned.
Stir in flour.
Add garlic, onions and peppers, cook until onions are transparent.
Stir in tomatoes and cook for a couple of minutes.
Add beef broth and mix well. Heat on medium heat to slightly boiling.
Add shrimp and chicken and simmer a couple of minutes.
Add okra and simmer a few minutes.
Stir in rice, salt and pepper to taste.
Bring to a boil, then reduce heat,
cover and simmer until rice is done, about 20 minutes.
Serve with French bread. Bon appetit!
