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 panĀ  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.




20 min


35 min


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