Creole Jambalaya Recipe

Name: Creole Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. smoked ham (cubed); 1/2 lb. chaurice* (hot sausage cut in pieces); 1/2 lb. smoked sausage (cut in 1/2-inch slices); 1 cup chopped onions; 3 cups uncooked rice; 1/4 cup chopped green onions; 1/2 tsp. paprika; 1 tbsp. chopped parsley; 1 tsp. ground thyme; 1 tsp. chopped garlic; 1/2 cup chopped green pepper; 1 tsp. salt; 1 bay leaf; 1 lb. shrimp (peeled and deveined); 4 cups boiling water

Servings: persons

1 lb. smoked ham (cubed)
1/2 lb. chaurice* (hot sausage cut in pieces)
1/2 lb. smoked sausage (cut in 1/2-inch slices)
1 cup chopped onions
3 cups uncooked rice
1/4 cup chopped green onions
1/2 tsp. paprika
1 tbsp. chopped parsley
1 tsp. ground thyme
1 tsp. chopped garlic
1/2 cup chopped green pepper
1 tsp. salt
1 bay leaf
1 lb. shrimp (peeled and deveined)
4 cups boiling water

1
Place ham, sausages, and onions in 3-quart saucepan.
2
Cover and cook over medium heat until onions are soft.
3
No need to add any oil as the meat will provide enough fat for cooking.
4
Add rice and stir well.
5
Add all other ingredients.
6
Bring to a boil.
7
Let boil for 5 minutes.
8
Lower heat.
9
Cover pot tightly and let cook slowly for 35 minutes or until rice is tender.
10
With a fork, fluff rice up, mixing sausages well.

3168

kcal

Calories

253

Fat

166

Carbs

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

You need 15 ingredients. The key ingredients include: 1 lb. smoked ham (cubed), 1/2 lb. chaurice* (hot sausage cut in pieces), 1/2 lb. smoked sausage (cut in 1/2-inch slices), 1 cup chopped onions, 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.

Creole Jambalaya

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