A recipe for shrimp and sausage jambalaya requires 1 tablespoon of olive oil, 1 pound of sliced sausage, 1 pound of cubed smoked ham, a medium diced onion and 1 tablespoon of butter. It also calls for 1 pound of shrimp, two bell peppers and 3 cups of rice.
To round out this recipe, 1 cup of diced celery, 1/2 cup of scallions, 2 teaspoons of oregano, three garlic cloves and 2 tablespoons of tomato paste are required, as well as 6 cups of chicken stock. First sauté the sausage over medium heat in a skillet or a Dutch oven for about eight minutes or until lightly browned. Then remove the sausage, and do the same to the sliced smoked ham. Remove the ham and place it in the same bowl as the sausage. Finally, sauté the peppers and onions, and add butter to the pan.
Add the tomato paste, garlic, oregano, and 1 teaspoon thyme to the pan and mix well. Then add the chicken stock, and bring the pan to a boil. Add the sausage, ham and rice to the pan, along with bay leaves, salt, and pepper if desired. Hot sauce may be added as well. Then bring the contents to a simmer for 20 minutes and then add the shrimp, 1/4 cup of scallions and parsley, and some lemon juice. Cover the pot, and let it steam for 15 minutes before serving.