Creole Jambalaya

Name: Creole Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. cooking oil; 1 large chopped onion; 2 minced garlic cloves; 1 green pepper, chunked; 1 c. diced cooked ham; 10 small pork sausages; 1 c. small shrimp; 2 1/2 c. canned tomatoes; 1 c. uncooked long grain rice; 1 1/2 c. chicken bouillon; 1/2 tsp. thyme; 1/2 tsp. chili powder; 1 tsp. salt; pepper; 1 crushed bay leaf

Eats Now Editorial Team · 1071 kcal · Seafood

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Creole Jambalaya – a delicious recipe with cooking oil, onion, garlic, green pepper, ham, pork sausages. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 Tbsp. cooking oil
1 large chopped onion
2 minced garlic cloves
1 green pepper, chunked
1 c. diced cooked ham
10 small pork sausages
1 c. small shrimp
2 1/2 c. canned tomatoes
1 c. uncooked long grain rice
1 1/2 c. chicken bouillon
1/2 tsp. thyme
1/2 tsp. chili powder
1 tsp. salt
pepper
1 crushed bay leaf

1
Melt oil in Dutch oven.
2
Add onion, garlic and green pepper. Saute, stirring often, until vegetables are tender.
3
Add ham and sausages and cook for a few minutes.
4
Add rest of ingredients and mix well.
5
Cover and bake for about 1 1/2 hours or until rice is tender.

1071

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tbsp. cooking oil, 1 large chopped onion, 2 minced garlic cloves, 1 green pepper, chunked, and more.

Yes, Creole Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1071 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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