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Mccall`s Creole Jambalaya

1 lb Cubed smoked ham

1/2 lb Very hot New Orleans-style

-sausage, cut into 1/2" -pieces (see note) 1/2 lb Smoked sausage cut into

-1/2" pieces 1 c Chopped onions

3 c Uncooked white rice

1/2 c Chopped green pepper

1/4 c Chopped scallions

4 c Boiling water

1 tb Chopped parsley

1 ts Chopped garlic

1 ts Salt

1 ts Ground thyme

1/2 ts Paprika

1 Bay leaf

1 lb Medium shrimp, peeled and

-deveined 1. In 3-qt. saucepan, combine ham, sausages and onions; over medium heat,

saute 8 minutes or until onion is soft. Stir in rice, add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf. Mix well. Bring to boil. Boil 5 minutes. 2. Over low heat, cook jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp the last 8 minutes. With large fork, fluff rice and evenly distribut ingredients. Note: Use chaurice, chorizo or andouille sausages, available at Spanish and specialty stores.


Also see ...

Brandy Pie with Chocolate
Brandy Pie with Chocolate
Coconut Vegetable Curry
Coconut Vegetable Curry
Seitan Roast with Mushroom Gravy
Seitan Roast with Mushroom Gravy

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