Ham and Sausage Jambalaya

Ingredients:

1 pound andouille or other smoked sausage
1 pound smoked ham, cut into 1-inch pieces
1 tablespoon unsalted butter
1 white onion, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, cored, finely chopped
1 red bell pepper, cored, finely chopped
Kosher salt
3 plum tomatoes, seeded, finely chopped
3 garlic cloves, finely chopped
1 jalapeño, finely chopped
2 tablespoons tomato paste
1 teaspoon finely chopped thyme
4½ cups low-sodium chicken stock
3 cups long-grain rice, rinsed
4 bay leaves
10 dashes hot sauce (preferably Tabasco)
Freshly ground black pepper
1 pound medium shrimp, peeled, deveined
¼ cup chopped scallions
½ cup chopped parsley leaves with tender stems, divided
Lemon wedges (for serving)

Preparation:

1.Cook sausage and ham in a large pot over medium heat, stirring occasionally, until browned, about 12 minutes; transfer to a plate. Wipe out pot.

2.Melt butter in same pot over medium-high heat. Cook onion, celery, green pepper, red pepper, and 1 tsp. salt, stirring frequently, until onion is translucent, 10–12 minutes. Stir in tomatoes, garlic, jalapeño, tomato paste, and thyme; cook until heated through, about 1 minute. Season with salt.

3.Add chicken stock and bring to a boil. Stir in rice, bay leaves, and hot sauce. Season with salt and pepper.

4.Return to a boil, then reduce heat to low and simmer, covered, 15 minutes. Uncover and stir in reserved sausage and ham. Cook until heated through, about 5 more minutes.

5.Add shrimp, scallions, and ¼ cup parsley. Stir a few times to allow shrimp to begin cooking, then cover pot, turn off heat, and let jambalaya sit until shrimp are cooked through, 15–18 minutes. Transfer to a large bowl, then top with remaining ¼ cup parsley. Serve with lemon wedges alongside.