Creole Jambalaya

Creole Jambalaya

for Dinner
4 servings
Time to prepare: 30 minutes
Difficulty: Average

6 sliced smoked bacon, diced
1/2 lb. cooked ham
1/2 lb. cooked spicy sausages (Italian, Polish)
1/2 lb. cooked shrimp
1 cup chopped onions
1 can (6 oz) tomato paste
2 green peppers, chopped
4 green onions, sliced
1 tsp. dried thyme leaves
1 tsp. fresh dill OR 1/4 tsp. dried dill leaves
1/2 to 1 tsp. salt
1/2 tsp. black pepper
3 cups cooked rice

Saute bacon in heavy, deep skillet until crisp. Drain off all but 2 Tbs. of the fat.

Meanwhile, cut ham and sausages into 1/2-inch cubes. Shell and devein shrimp, if necessary. Set aside.

Add onions to bacon. Saute for 2 to 3 minutes or until onions begin to brown. Stir in tomato paste, green peppers, green onions, ham and sausages. Cook, stirring, for 5 minutes.

Add thyme, dill, salt, black pepper and cooked rice, blending well.

Cover and cook, stirring occasionally, for 20 to 30 minutes longer or until vegetables are tender, adding shrimp the last 5 to 10 minutes.

Good served with lettuce salad, toasted biscuits, hot or iced tea or lemonade.

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