"Hunger is the best sauce in the world."--Cervantes

Creole Jambalaya Recipe

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This recipe for Creole Jambalaya, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve All
Added: Friday, September 12, 2008


½ C. butter -- (1 stick)
2 lg. red onions -- chopped
5 green onions -- chopped
1 lg. green bell pepper – chopped
2 or 3 celery Stalks - chopped
4 garlic cloves -- finely chopped
2 bay leaves
1 jalapeño or garden salsa pepper -- finely chopped with seeds
1 tsp Creole seasoning
½ tsp ground cayenne pepper
½ tsp dried oregano -- crumbled
1 can tomato paste
1 lb andouille sausage -- cut into 1/2-inch pieces
¾ lb ham -- cut into 1/2-inch pieces
2 boneless skinless chicken breasts – sliced thin
1 lb small shrimp (tail-off)
2 cans chicken broth -- (14 1/2 ounce) or you can make 2 cups of bouillon from cubes
1 can plum tomatoes -- (16 ounce) diced, with liquid
3 C. Uncle Ben’s converted long-grain rice or something equivalent

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, celery, garlic, bay leaves, jalapeño, Creole seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
While the vegetables are cooking, cook chicken in skillet until just barely done. (A small amount of pink is fine). Mix in tomato paste. Add sausage, ham, chicken, shrimp, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 20 to 40 minutes depending on the type of rice you use. Garnish with remaining green onion and serve.

Personal Notes:
Personal Notes:
This is intended for people who like spicy food. If you’re not big on spicy, leave out the Jalapeño. However, it’s not really Jambalaya without some type of hot pepper. This recipe makes A LOT, so make sure you invite friends over to share.




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