Goombah Jambalaya

Name: Goombah Jambalaya
Total time: 3900 s
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 LB Leftover Easter Ham; 4 Smoked Sausages; 1 1/2 C. Rice; 1 Red Bell Pepper; 1 Can Dark Red Kidney Beans; 1 C. Corn; 1/2 Red Onion; 4 Cloves Garlic; to taste Thyme, Parsley, Oregano, Cumin, Curry, Cayenne, Salt, Pepper, Chili Powder, Paprika; Olive Oil; 3-5 Tablespoons AP Flour; 1 QT. Water; 1 C. Beer or Cider; Lemon Juice; Balsamic Vinegar

Thomas Garino @cook_4696354

Delicious, spicy jambalaya. Leftovers make for excellent hoagie bun fodder.

Thomas Garino @cook_4696354

Delicious, spicy jambalaya. Leftovers make for excellent hoagie bun fodder.

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Ingredients

65 mins

3 servings

1/2 LBLeftover Easter Ham
4Smoked Sausages
1 1/2 C.Rice
1Red Bell Pepper
1 CanDark Red Kidney Beans
1 C.Corn
1/2Red Onion
4 ClovesGarlic
to tasteThyme, Parsley, Oregano, Cumin, Curry, Cayenne, Salt, Pepper, Chili Powder, Paprika
Olive Oil
3-5 TablespoonsAP Flour
1 QT.Water
1 C.Beer or Cider
Lemon Juice
Balsamic Vinegar

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Steps

65 mins

1

Add olive oil to a cold, heavy, cast iron dutch oven or stew pot. Brown the meat and then remove to a bowl.
2

Add the onion to the oil and sautee until translucent. Add the garlic and bell pepper. Cook until softened. Sprinkle about 3-5 tablespoons of flour into the pot and cook about 1 minute.
3

Once the flour seems to have disappeared, pour in all of the liquid except for the water. Deglaze the pot. Add the meat back in, as well as the beans, corn, rice, herbs and spices.
4

Add the 1 QT of water and simmer on medium low for about 50 minutes, stirring occasionally.
5

Cook until desired viscosity has been achieved. Serve in warm bowls, topped with sour cream. Mangia Mangia!