Recipe of the Week
Ham and sausage jambalaya
Courtesy of
Tom Barth

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1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 lb. chicken breast (¾ inch dice)
3 Tbsp. vegetable shortening
2 onions, chopped
3 (or more) cloves garlic, minced
1 rib celery, chopped
1 tomato, diced
1 cup raw, long grain rice
1-1/2 cups chicken stock
3/4 lb. smoked sausage, such as Kielbasa, sliced thin
1 lb. cooked ham, diced
8 green onions, chopped
1/4 cup minced parsley


In a bowl, mix salt, peppers, paprika and coat chicken with mixture.

In a large, heavy pot with a tight-fitting lid, heat shortening. Add chicken and sear on medium heat until brown, about 3 minutes. Set aside.
Add onions, garlic, and celery to pot and sauté until soft, about 2 minutes. Add tomatoes and blend. Add rice and cook until it is golden, about 2 minutes.
Add stock, reserved chicken, sausage, and ham. Bring to a boil, stirring. Lower heat and cover. Cook over low heat for 30 minutes. Check rice for tenderness. If it seems too dry, but rice is not yet tender, add a little more stock, cover, and continue cooking. When rice is done add green onions and parsley and toss lightly to combine.

Yield: 4 servings.

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