Creole Ham, Sausage, and Shrimp Jambalaya

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


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

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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