- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green pepper
- 2 garlic cloves, minced
- 2 tablespoons butter or margarine
- 2 cups cubed fully cooked ham
- 1 can (28 ounces) tomatoes with liquid, cut up
- 1 can (10-1/2 ounces) condensed beef broth
- 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 chopped fresh parsley
- In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next nine ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, 7-10 minutes. Yield: 8 servings.
Reviews forCreole Jambalaya
"We have fixed this many times. This is classic cajun dish that taste wonderful!!"
"This was a simple, delisous meal, but it didn't have that wow factor. I think 1/2 - 1 tsp. Old bay and hot sauce could set this jambalaya over the edge."
"Good rendition of a Louisiana classic. I also used andouille sausage instead of the ham, which added plenty of salt to the dish as a whole. I put in Cajun seasoning instead of the chili pepper for more authenticity. The family liked it and would eat it again. I think the amount of liquids provided the right amount for the rice--mine was not dry."
"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."
"This was excellent. It actually tasted better the second day. Very easy to make."
"The whole family loved it!!"
"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!"
"real good used sausage instead of ham.fantastic.."