Our Club Manager Christina calls this “Harvest Jambalaya” because her winemaker husband often works late during harvest and this is one of his favorite dinners to come home to. Full of fresh late summer and autumn vegetables with a bit of flavorful heat to warm you up from the inside, this hearty dish pairs wonderfully with the bright flavors of our Rosato di Nebbiolo.
1 lb sausage, kielbasa or andouille, sliced
1lb smoked ham, cubed
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 medium onion, diced
1 cup celery, diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
1 cup tomato, seeded and diced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
½ tsp cayenne pepper
2 tsp fresh oregano, diced
1 tsp fresh thyme, diced
2 Tbsp tomato paste
6 cups chicken stock
3 cups long grain rice, rinsed
3 bay leaves
2 tsp kosher salt
1 tsp black pepper
6 – 8 dashes hot sauce
¼ cup scallions, chopped
¾ cup fresh parsley, chopped
¼ cup fresh lemon juice
1lb medium shrimp, deveined (20 – 24)
Drizzle of Round Pond Infused Chili Olive Oil
Heat oil in large Dutch oven, cast-iron skillet, or pot over medium heat. Add kielbasa and sauté for 8 – 10 minutes until browned, then place in a large bowl. Add ham to same pot for 8-10 minutes, remove when lightly browned and add to the kielbasa bowl.
Add butter, onion, celery and peppers to the pot, sauté for 8-10 minutes. Add tomato, garlic, jalapeno, cayenne (optional), oregano, thyme, and tomato paste, stirring with vegetables and herbs until coated and blended well. Add chicken stock and bring to a rolling boil. Stir in rice, then add the cooked kielbasa and ham, bay leaves, salt, pepper and hot sauce. Return to boil, then reduce the heat to low and simmer covered for 20 minutes.
Add ¼ cup scallions, ¼ cup parsley, lemon juice and shrimp to the pot, stirring well. Cover pot, remove from heat and let steam for 15 minutes. Spoon into bowl, top with drizzle of infused chili oil and serve with warm cornbread or a crusty French loaf. Enjoy!