Creole Ham, Sausage, and Shrimp Jambalaya

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


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

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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