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  • Writer's pictureThe Singing Baker

Creole Jambalaya

Updated: Mar 2, 2020

There are many variations of Jambalaya that are enjoyed throughout New Orleans. Some you will find with seafood, some with a mixture of Chicken & Sausage. I am allergic to shellfish, so this is the tasty variation we enjoy in our home during Mardi Gras season that has delicious Andouille sausage and Country ham.

2 TBSP Unsalted Butter

1 large onion, chopped

1 Green Bell Pepper, chopped

8 Green Onions, chopped

2 Celery ribs, chopped

1 lb. Country Ham, chopped

1 lb. Andouille Sausage, sliced

8 oz. Tomato Sauce

1/2 tsp Salt

1/2 tsp Freshly Ground Black Pepper

5 Cups Rice, Cooked

Fresh Parsley

Measure out 2 cups of rice and cook in a pot until cooked through. 2 cups of dry rice will yield to the 5 cups of cooked rice that you will need. The rice should take about 20 minutes to cook. When done, set aside to add to jambalaya later.

Check both sausage and country ham and see if it needs any further cooking. If not fully cooked already, saute in a saucepan for 5-10 minutes. Set aside. Chop all other ingredients and put aside. Once you start the jambalaya, you add the ingredients quickly, so you should prep them all first.

Melt butter in a large skillet over medium heat. Once butter is melted, add the onion and soften. Add the green bell pepper, green onion and celery. Saute the vegetable mixture until nice and tender. Once tender, add the sausage, ham and the next 4 ingredients to the pan. Cook for 20 minutes, stirring occasionally.

Stir in rice, cover, and cook for an additional 30 minutes on low heat. Stir mixture occasionally. Serve hot with a sprinkle of fresh parsley on top.

Yield: 8 servings

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