Creole Jambalaya


  • 2 cups cooked ham, trimmed of fat and cubed into 1 inch pieces or Cajun sausage cut into rounds.
  • 3/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tbs butter
  • 1 tbs olive oil
  • 1 28 oz can to Italian plum tomatoes cut up, with juice (we like the Cento brand)
  • 2 cups beef or chicken broth (use search engine for recipe) or use canned
  • 1 cup long grain white rice
  • 1 bay leaf, crushed
  • 1 tsp sugar
  • 1 tbs creole spice
  • 1 tsp dried thyme
  • 1/2 tsp chili powder
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 pound medium shrimp, shelled and deveined
  • 1/4 cup pitted black olives,chopped
  • 1 green pepper cut in to 1 inch, diced
  • 1 rib celery diced

This is a classic Creole recipe full of savory flavors and spice.


  • In a large saute pan  and the butter and olive oil using medium heat.
  • Add the celery, green pepper, garlic and onion. Cook until tender about 4 minutes.
  • Add the tomatoes and juice, broth, 1 cup of water, rice bay leaf, sugar, thyme, chili powder, creole spice , salt and pepper.
  • Cover and simmer for 15 to 20 minutes or until rice is tender
  • Add shrimp and olives.
  • Simmer uncovered, to desired consistency, about 10 minutes.
  • Serve.

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