Jambalaya, a Cajun recipe from the Worldwide Gourmet

Ingredients

• - 225 (8 oz.) chaurice (spicy sausage)
• - 454 g (1 lb.) andouille and Andouillette or smoked sausage
• - 60 ml (1/4 cup) tasso (spicy smoked ham)
• - 500 ml (2 cups) chopped onion
• - 1 green pepper, chopped
• - 2 stalks of celery, chopped
• - 4 cloves of garlic, chopped
• - 1 - 450 g (1 lb.) can of diced tomatoes with their juice
• - 500 ml (2 cups) rice
• - 750 ml (3 cups) hot chicken stock
• - 500 ml (2 cups) diced smoked ham
• - 4 green onions, sliced
• - 60 ml (1/4 cup) chopped parsley
• - 1/2 tsp. thyme
• - 3 bay leaves
• - Salt and pepper
• - Tabasco to taste