Creole Ham, Sausage, and Shrimp Jambalaya

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


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

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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