Creole Ham, Sausage, and Shrimp Jambalaya

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


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

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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