Creole Ham, Sausage, and Shrimp Jambalaya

Creole Ham, Sausage, and Shrimp Jambalaya
Photo by Lucy Schaeffer


  • 4 medium onions
  • ¼ tsp. dried thyme
  • 1 small green bell pepper, seeded and chopped
  • ½ tsp. freshly ground black pepper
  • Tabasco sauce
  • 1 lb. cooked ham, chopped
  • 1 lb. fresh shrimp, shelled and deveined
  • + 9 more ingredients
    • 2 oz. salt pork, cut into pieces
    • 2 garlic cloves, minced
    • 2 celery ribs, chopped
    • ¼ tsp. cayenne pepper
    • 5 cups water
    • 2 bay leaves
    • 2 tsp. salt
    • ½ lb. spicy smoked sausage links, cut into ½-inch slices
    • 2 ½ cups uncooked long-grain rice

In a heavy 8-quart pot or casserole, cook the salt pork over low heat till all the fat is rendered, add the onions, celery, bell pepper, and garlic, and stir till the vegetables soften, 8 to 10 minutes. Add the ham, sausage, salt, pepper, thyme, cayenne, and bay leaves and continue stirring for a...

View full recipe at Fine Cooking


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