Creole Jambalaya Recipe

4.5 14 16
Creole Jambalaya Recipe
Creole Jambalaya Recipe photo by Taste of Home
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Creole Jambalaya Recipe

Read Reviews
4.5 14 16
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forCreole Jambalaya

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2124arizona User ID: 845443 268739
Reviewed Jun. 30, 2017

"We have fixed this many times. This is classic cajun dish that taste wonderful!!"

MY REVIEW
rwippel User ID: 4262008 259110
Reviewed Jan. 2, 2017

"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."

MY REVIEW
pschube User ID: 2658481 253146
Reviewed Aug. 25, 2016

"I made this in a slow cooker and it turned out yummy! I used chicken broth instead of beef broth, and I used chicken and kielbassa for the meats. I also added some creole seasoning. Don't put rice in slow cooker, just serve with rice on the side."

MY REVIEW
[email protected] User ID: 6993142 251986
Reviewed Jul. 29, 2016

"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."

MY REVIEW
CydDelve User ID: 8112157 225803
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."

MY REVIEW
bshowalter User ID: 344920 222738
Reviewed Mar. 14, 2015

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

MY REVIEW
jenn_BB User ID: 7587678 214145
Reviewed Dec. 6, 2014

"The whole family loved it!!"

MY REVIEW
Krink1 User ID: 7560206 38482
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!"

MY REVIEW
dozer1025 User ID: 6501131 35144
Reviewed May. 20, 2013

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

MY REVIEW
AnnaRoseH User ID: 1058322 7407
Reviewed Jun. 21, 2011

"This was a really easy meal to fix. All 3 children ate this dish. You can substitute chicken or sausages quite easily for those with shellfish allergies. Very easy on the calories as well."

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