Ingredients

1/4 c oil

1/4 c butter

6 c green onions, chopped

5 c onion, chopped

1 1/4 c celery, chopped with leaves

1 1/2 c green bell peppers, chopped

1 pound raw shrimp, minced

3/4 pound ham, minced

1/3 c garlic, minced

2 qt plum tomatoes (if canned, drained), chopped

1/2 c tomato paste

2 T basil

2 T marjoram

1 1/2 T thyme

1 1/2 t oregano

3/4 t cayenne (or more, to taste)

3/4 t cloves

2 bay leaves

8 c chicken stock/broth

4 c long grain white rice

2 1/4 pounds ham, in 3/4" chucks

6 pounds raw shrimp, medium, cleaned

salt and freshly ground black pepper, to taste

Preparation

(If preparing ahead, buy the 6# raw shrimp the day recipe is to be completed & served.)

  1. Heat oil & butter in an 8 quart pot. Add onions, celery, green peppers, minced shrimp and minced ham. Sauté over medium heat until vegetables are tender (about 5 minutes). Add garlic and onion; cook one minute more.

  2. Stir in tomatoes, tomato paste, herbs and spices. Reduce heat; simmer for 10 minutes.

  3. Add stock and bring to a boil. Stir in rice. Cover and cook over low heat 25 - 30 minutes, until most liquid is absorbed. Stir in ham chunks; season to taste with salt & black pepper. (If needed, add more cayenne, basil or thyme if desired.)

NOTE: Jambalaya may be refrigerated up to three days at this point, or frozen.

Preheat oven to 350 degrees. (Can be finished on stovetop if preparing smaller quantities.)

  1. Transfer jambalaya to 8 - 10 quart casserole, or two smaller ones. Cover and bake 40 - 50 minutes for large casserole, 30 - 35 minutes for smaller ones (until rice is hot).

  2. Stir in shrimp, cover and bake until shrimp are firm (about 10 minutes). Serve hot directly from casserole.