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Creole jambalaya

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Ingredients/Components

cubed smoked ham - 1 lb
very hot New Orleans style sausage, cut into 1/2-inch pieces - 1/2 lb
smoked sausage, cut into 1/2-inch pieces - 1/2 lb
chopped onions - 1 c
uncooked white rice - 3 c
chopped green pepper - 1/2 c
chopped scallions - 1/4 c
boiling water - 4 c
chopped parsley - 1 Tbsp
chopped garlic - 1 tsp
salt - 1 tsp
ground thyme - 1 tsp
paprika - 1/2 tsp
bay leaf - 1 item
medium shrimp, peeled and deveined - 1 lb

How to make creole jambalaya:

In a 3-quart saucepan, combine ham, sausages and onions. Over medium heat, saute 8 minutes, or until onions are soft. Stir in rice. Add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf; mix well. Bring to boiling; boil 5 minutes. Over low heat, cook jambalaya, covered, 20 to 25 minutes, or until rice is tender, adding shrimp the last 8 minutes. With large fork, fluff rice and evenly distribute ingredients.

Recipe categories: Chicken, Poultry, Shrimp.

Rating:

2.6

Average rating: 2.6, total votes: 5

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