Creole Ham, Sausage, and Shrimp Jambalaya

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


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