Griswold Road Jambalaya
Although not a typical holiday dish, it became the one I looked forward to most. And given the size of the Strobbe family, my father-in-law probably tripled this recipe. The man loved to cook, but seeing others enjoy his cooking made him very happy. This past December it crossed family lines when I made it for the first time one week before Christmas. The tradition continues.
2 T. butter
1 lb. smoked pork chops, diced
1 lb. Italian sausage links, sliced about ½”
2 large white onions, chopped
2 bell peppers, chopped
2 bay leaves
1 lb. andouille sausage, sliced about ½”
½ lb. smoked ham, diced
2 cloves garlic, minced
½ t. thyme
¼ t. ground clove
1 t. chili powder
1 – 10 oz. can plum tomatoes
2 c. long grain rice
2-1/2 quarts chicken stock
1 lb. small pre-cooked tail-less shrimp
1 T. Louisiana hot sauce
Salt, pepper, cayenne pepper to taste.
In a heavy 6-quart sauce pot, melt butter. Add pork, Italian sausage, onions, peppers, and bay leaves. Sauté until pork and sausage are browned and vegetables are soft. Add andouille sausage and ham and sauté 1-2 minutes. Add garlic, thyme, clove, chili powder, tomatoes and cook for 5 minutes. Add rice and chicken stock. Bring to a boil then reduce to a simmer for 15 minutes. Add shrimp and hot sauce and adjust seasoning. Cook until rice is done yet still firm. Remove bay leaves. Serves 8-10.
3 Mulligans 
Your Griswold Road Jambalaya inspired me to make some Gott Street Chowder. I used your recipe as a base but left out most of the ingredients and added more fish. It was fun to just throw stuff in the pot, more or less all at once, then fall asleep and have to finish it in the morning before driving to Goodells to beat the snow and ice storm. So maybe a better name is Gott Street Don’t Fall Asleep Chowder:
2-1/2 quarts chicken stock
1-1/2 quarts milk
2 T. butter
1 lb. pre-cooked shrimp (here’s a hint, dummy: take the tails off before they are a frozen saltwatery mess, or plan ahead and thaw them out. Mostly, just plan ahead.)
2 Italian sausage links, fried and chopped
1 or 2 lb baked salmon (hmm? Is there salmon skin in chowder? Not any that I’ve ever had. Best leave it out.)
1 or 2 cups frozen corn
4 potatoes, cubed
2 bay leaves
2 cloves garlic, minced
½ t. thyme
It was still hot when I turned into the driveway!