Howling Hog BBQ (at Howling Wolf Farm)

Just found your blog through an old link from Orangette. I like what I'm seeing so far. I cook, smoke, and barbecue for crowds, mostly folkies.

I'm not sure what you're doing with tomato paste in Jambalaya. I'm going to try to paste in my recipe below. Give it a shot.

Jambalaya

This is a pretty quick and easy preparation of a great party dish that almost everyone loves. Total preparation time is about an hour. It’s a one pot meal if you have a large heavy skillet or Dutch oven with a tight fitting lid. The amount of spicyness can be varied to suit your taste. This recipe will feed 4-6 hungry people, and is spiced for “middle-of-the-road” taste. The meat additions can be varied, depending on what you have available. Do not add additional salt, as the ham, sausage, and broth tend to add enough.

1/2 lb. lean smoked ham, cut in 1/2” dice
1 really large onion, chopped in coarse dice
1 sweet green pepper, cored, seeded and chopped in coarse dice
1 sweet red pepper, cored, seeded and chopped in coarse dice
2 stalks celery, sliced 1/4” (save celery leaves for final garnish)
1 jalapeño pepper (or other moderately hot small green pepper), cored, seeded and chopped fine
3 large cloves garlic, peeled and chopped fine
2 tbsp. butter
1 tbsp. mild cooking oil
1 tsp. fresh ground black pepper
1 tsp. dried thyme leaves
2 bay leaves
1/4 tsp. hot red cayenne pepper
1 14.5 oz. can diced tomatoes with juice
1 lb. smoked sausage (smoked kielbasa, or other smoky sausage of your choice), sliced into 1/4” coins
1 cup long grain rice
2 cups (1 pint) of either shrimp/seafood stock or chicken broth - boiling when added.
1 lb. peeled, deveined medium-size shrimp (frozen is OK, but defrost before using)
2 tbsp fresh parsley leaves, chopped fine along with reserved celery leaves

In heavy skillet or Dutch oven, heat butter and oil over medium-high heat. Add ham and sauté briefly. Add chopped onions, sweet peppers, and celery and sauté until onions are translucent, but not browned. Add chopped jalapeño and garlic, along with black pepper, thyme, bay leaves, and cayenne, and sauté two minutes more. Then add tomatoes and sliced sausages and cook slowly for about 3 minutes. Stir in rice, then add the hot stock or broth. Cover tightly, reduce heat to a slow simmer, and cook for about 15 minutes. Then stir in the shrimp, parsley and celery leaves, making sure shrimp are buried in rice and sauce. Cover and continue simmering about 7 minutes more. Serve immediately in large bowls or soup plates, with Crystal hot sauce and/or Tabasco on the side for those who want more heat. A big green salad with a vinaigrette dressing, with ripe melon or fresh peaches for dessert go nicely. A cold, sharp beer is a better beverage choice than wine for this highly flavored dish.

Options:
You may add with the shrimp (or substitute for shrimp) cooked, diced chicken or pork, or uncooked scallops.
You may use pre-cooked fresh Italian sausage (sweet, hot, or both) instead of the smoked sausage.