Ham and Sausage Jambalaya

• Gluten free

• Meat

  • 1 lb Andouille or other smoked sausage
  • 1 lb Ham, smoked

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 4 Bay leaves
  • 3 Celery stalks
  • 3 Garlic cloves
  • 1 Green bell pepper
  • 1 Jalapeno
  • 1 Lemon
  • 1/2 cup Parsley leaves with, stems tender
  • 3 Plum tomatoes
  • 1 Red bell pepper
  • 1/4 cup Scallions
  • 1 tsp Thyme
  • 1 White onion

• Canned Goods

  • 4 1/2 cups Chicken stock, low sodium
  • 2 tbsp Tomato paste

• Condiments

  • 10 dashes Hot sauce

• Pasta & Grains

  • 3 cups Rice, long grain

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 1 tbsp Butter, unsalted

Found on bonappetit.com

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)