Creole Jambalaya

Creole Jambalaya

  • Prep Time: 1 hrs
  • Total Time: 2 hrs
  • Servings: 6-8

    • About This Recipe

    “I found a version of this in reader’s digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank’s isn’t too bad. Just not as spicy but with very good flavor.”

    Ingredients

  • 1largeyellow onion, chopped
  • 1garlic clove, minced
  • 1largegreen pepper, chopped
  • 1stalkcelery, diced( with tops)
  • 1/4 cup bacon drippings or 1/4 cupcooking oil
  • 2teaspoonsminced parsley
  • 1/2 lbham, cut into small cubes
  • 1/2 teaspoondried thyme
  • 2largebay leaves
  • 2teaspoonssalt
  • 1teaspoonTabasco sauce( or other hot bottled sauce)
  • 1 (14ounce) cans tomatoes, chopped
  • 1/2 cuptomato sauce
  • 2cupswater
  • 2cupsuncooked rice
  • 1 1/2 lbsfresh raw shrimp, shelled and deveined
  • 1/2 lbsmoked beef sausage

    • Chicken Jambalaya

  • 3lbschicken, cut up
  • 1/2 lbPolish sausage, sliced

    • Directions

  • Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
  • Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
  • Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
  • Add rice; reduce heat and simmer, covered for 30 minutes.
  • Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
  • Season to taste with salt and more hot sauce.
  • ——-Chicken Jambalaya——–.
  • Add chicken and polish sausage.
  • When the onion-celery mix is done, finish as directed, omitting ham and shrimp.

    • Reviews

  • “I found this recipe in the Parade Magazine in the newspaper years ago.It’s awesome – I haven’t found a better Jambalaya recipe yet.I use 1/2 lb ham, and the shrimp.Sometimes we make it without the sausage or with andouille sausage.Also, I use 2 14 oz cans of diced tomatoes instead of one.”

  • “This was very tasty!!I followed the recipe exactly, expect I added a can of black beans.The hubby took the leftovers to work and the guys raved.The only thing I would say, it needed just a bit more kick for my taste buds. Thanks, I will definitely use this one again and again..”

  • “This was great.Apparently I am physically unable to make a recipe as written… I used hot italian sausage, andouille sausage, and shrimp.Added 1 tsp of red pepper flakes, a few shakes of cayenne, and subbed yellow bell pepper for the green.It was very easy to make, and was really tasty.The herbs are perfect.Thanks for another winner, Karen! “

  • “This jambalaya was wonderful!The only thing I changed was to omit the ham (only because I didn’t have any) and I used two pounds of shrimp.To accompany this, I served sourdough rolls with herbed butter.The whole family enjoyed this delicious dish. “

  • “this is the absolute best recipe.. i made it for my boyfriend & we ate the whole batch that nite!..i would definitely recommend this recipe to all my friends & relatives.. it was a BIG hit when i made it again for my family!..”

  • “Yum!I wanted to make mine with less fat, so I substituted chicken apple sausage for the ham and sausage.I also cut the oil down to just a tablespoon or two.Even with these changes, this jambalaya was delicious!I can’t even imagine how good it would be if I hadn’t cut the fat stuff out!!:)”

  • “Perfection in a pan!!!My entire family “raved” about this.It was a definite hit.and as my daughter doesn’t eat rice it was perfect for her as well.She ate it over a baked potato.”

  • “I know my husband likes something when he says, “You can make this again.”The whole family liked it.Its even better the next day.I plan on making this again soon. The only thing I did different is I used already cooked shrimp (its all I had) but I put is in just before serving so it wouldn’t be overcooked.I’ll use raw shrimp next time.”

  • “I used olive oil instead of bacon fat, added the rice to the sauteeing veggies before adding the tomatoes and water.This enhanced the flavour a lot.I also used basmati rice with very pleasant results.Of course, I doubled the Tabasco sauce.I recommend this recipe.”

  • “somehow the recipe didn’t work out for me.”

  • “This is a HUGE hit in our house.I added 1/4tsp Cayenne to the spices and slow-cooked everything all day in my crockpot.My only change would be to cook the rice separate and serve the Jambalaya over the rice rather than cook them together.Excellent recipe, one of the best!”

  • “Great taste. I found it needed much more water than 2 cups…perhaps because of the brown rice I used? I used 8oz of smoked beef sausage and 8 oz. of pork chorizo with picante. Next time I will make the rice separately! Smelled so good cooking, too! Yum.”

  • “The flavor in this was incredible, but I did need to add quite a bit more water (I DO live at high altitude).I added 1 1/2 C more water and 1 15oz can of chicken broth.We squeezed lemon over the top and garnished with fresh minced parsley!”

  • “Fabulous! I added extra extra tabasco sauce, and even a little bit of cayenne for extra heat. Thanks for sharing!”

  • “My husband I could not stop eating this jambalaya. The flavor and texture are excellent. I used chicken andoille as it was all I could find, oil not bacon fat, cooked shrimp and some scallops. We adjusted the water for our high altitude (7,200)feet. Next time, I will make it with brown rice instead of white. Thank you for posting this.”

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