Creole Jambalaya Recipe
Creole Jambalaya Recipe photo by Taste of Home

Creole Jambalaya Recipe

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Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 8 servings


  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 cup uncooked long grain white rice
  • 1 cup water
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 cup: 310 calories, 8g fat (0g saturated fat), 154mg cholesterol, 464mg sodium, 28g carbohydrate (0g sugars, 0g fiber), 31g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat 1 vegetabl


  1. In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next nine ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer until rice is tender, about 25 minutes.
  2. Add shrimp and parsley; simmer, uncovered, for 7-10 minutes or until shrimp turn pink. Yield: 8 servings.
Originally published as Creole Jambalaya in Country August/September 1993, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 3, 2015

"This took another full cup of water to get the rice to cook and still was too tomato-y for me. Very sweet and not much else; lacked flavor and needed lots more herbs or salt or something. Probably won't try again."

Reviewed Mar. 14, 2015

"This was excellent. It actually tasted better the second day. Very easy to make."

Reviewed Dec. 6, 2014

"The whole family loved it!!"

Reviewed Feb. 23, 2014

"I've been making this recipe for years. We love it, I put andoulee sausage in it instead of ham I think it gives it quite a kick!"

Reviewed May. 20, 2013

"real good used sausage instead of ham.fantastic.."

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