Creole Ham, Sausage, and Shrimp Jambalaya

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


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

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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