Tennessee Valley Jambalaya

Each bite is a fun fusion of Louisiana style and Southern hospitality. Spice it up with hot Italian sausage or tone it down with one that’s sweet. Remember, when you’re fine-tuning your seasonings, that country ham is inherently salty. Make sure your taster spoonful includes a bit of everything and season accordingly from there.

Ingredients

• 1 rotisserie chicken, pulled
• 1 pound sweet or hot Italian sausage links
• 3 tablespoons olive oil, separated
• 1 yellow onion, chopped
• 1 large red bell pepper, chopped
• 4 cloves garlic, minced
• 12 ounces country ham, cut into ½-inch pieces
• 1, 15-ounce can whole tomatoes
• 1 cup long-grain rice, uncooked
• 1½ cups chicken broth

½ teaspoon fresh thyme

• 1 teaspoon chili powder
• 1½ teaspoons kosher salt

½ teaspoon freshly cracked pepper

• 1½ tablespoons fresh parsley, chopped
• parsley for garnish

Directions

1. 21
2. Preheat oven to 350 degrees Fahrenheit. Place a dutch oven over medium heat for 5
3. minutes. Add 1 tablespoon of olive oil and the sausage links to the dutch oven.* Top with lid
4. and cook for 3-5 minutes per side until cooked through.
5. Remove sausages from dutch oven and set on a plate to cool. Slice into ⅛-inch rounds.
6. Add remaining olive oil, onion, bell pepper, and garlic to dutch oven until just tender, 7-10

minutes.

1. Stir in chicken, sausage, and ham. Add tomatoes, rice, chicken broth, thyme, chili powder,
2. salt, and pepper. Crush tomatoes with a wooden spoon and stir to combine. Bring to a boil
3. and cover with lid. Remove from stovetop and place in the oven for 1 hour.
4. Check the rice to see that it is cooked through. If still crunchy, bake 10-15 minutes longer.
5. Stir in chopped parsley and serve with hot sauce, country-style bread, and green salad.

Kitchen Note

1. Substitute andouille for Italian sausage for a more traditional take on jambalaya.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by John Richard “Dick” Lodge, Jr.. Recommended cookware: Blacklock Dutch Oven.