Latisha’s Lip-Smacking Jambalaya

While this recipe does involve a substantial amount of time, there’s plenty opportunity between steps to “kick back, relax and pop a cold one, preferably a Dixie”. Trust me, the end result is worth the time. Honey, this is real cookin’.
On August 28, 2004 - By Carol Kimball


Latisha’s Lip-Smacking Jambalaya

Recorded by Elaine Haney

While this recipe does involve a substantial amount of time, there’s plenty opportunity between steps to “kick back, relax and pop a cold one, preferably a Dixie”.  Trust me, the end result is worth the time.  Honey, this is real cookin’.

3 smoked ham hocks

1 med yellow onion, cut in 4 pieces

3 stalks celery, cut in half

4 big ol’ carrots, cut in chunks

Place above ingredients in a huge friendly pot, cover and simmer for 2 hours.  That’s right: two whole hours! That’s how you cook the love in!

After 2 hours, you’re gonna add

1 chicken, about 3 lbs, cut up

2 bay leaves

Now, simmer it, covered, for another hour, then take the pot off the heat and let it cool a bit.  Now, to make real food like this, you do have to get a little dirty, and this here’s the dirty part.  You’re gonna take the chicken off the bones, and put it aside in a dish or something.  You’re gonna take the ham hocks, throw away the skin, and bones, and chop the meat and put it in another dish.  Take the rest of the pot, and pour the “soup” through a strainer, saving the broth or stock, and throwing away the mushy vegetables.  Now you can rinse the pot, and you’re ready for the next step.  You’ll need….

2 med yellow onions, chopped

2 large stalks celery chopped                

1 large green pepper, chopped

   (in Louisiana, this is called The Trinity)

a few Tbsp oil - corn, peanut, whatever

6 green onions, chopped

1 28 oz can tomatoes chopped (save the liquid) or you can use fresh

one tiny can of tomato paste

a whole lotta garlic, at least 6 cloves

¼ cup FRESH chopped parsley

    (skip it if you don’t have fresh - do NOT add dried)

a couple of bay leaves

basil, thyme, pepper, about 1 tsp of each

¼ cup Worcestershire sauce

OK.  Now back to your big friendly pot.  Toss in some oil and get it nice and hot.  Toss in the onion and pepper, and stir ‘em around until they get hot, sweaty, and soft.  Toss in the celery, green onions, and tomatoes, and cook ‘em some more ‘til they’re nice and hot, sweaty, and soft, too.  Now you’re gonna add those tasty ham pieces, along with the tomato paste, and stir it around until it starts to brown just a little bit.  Add your garlic, parsley, spices, the tomato liquid, and 3 cups of the ham/chicken stock, cover it and simmer for another hour.  Next you’re gonna get…

1 lb smoked sausage – honey, make it hot and make it pork!

2 dry cups Uncle Ben’s converted rice (do NOT use standard rice)

1 ½ lbs shrimp, preferably without shells

You’re gonna slice up your sausage pretty, and brown it real dark in a fry pan.  Toss it in your gravy, and rinse out your fry pan with another cup of stock.  (The fancy-schmancy cooks call this “de-glazing”).  Toss the stock in the gravy, followed by the rice.  Cook it all for 15 min, then toss in the shrimp, and cook for 10 more min. 

Now it’s time to slice some bread, grab a brew, and chow down on the most amazing jambalaya on either side of the Mississippi.



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Press Contacts
Carol Kimball


tel: 773-793-8893

David Stratton


tel: 847-963-0812

Frank Haney


tel: 847-409-1224

About Lust 'n Rust, The Trailer Park Musical

Productions of Lust 'n Rust are popping up all around the country as theatre companies are discovering this delightful play by Frank Haney, Carol Kimball and Dave Stratton.

Productions were mounted in:

Trenton, NJ, at The Kelsey Theatre, 2007

Prince Frederick, MD,at the Patuxent Playhouse, 2007

Enfield, CT at the Valley Rep Theatre, 2008

Hollywood, CA, at the Lyric Theatre, 2011

Moultrie, GA, at The Arts Centre Theatre, 2012

Kingston, NY, at the Coach House Players, 2012

Watch for upcoming shows!

Lust 'n Rust, The Trailer Park Musical