Creole Ham, Sausage, and Shrimp Jambalaya

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


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

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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