Mccall’S Creole Jambalaya

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Servings: 8 Difficulty: Intermediate
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A hearty, one-pot Creole dish loaded with smoked ham, spicy sausage, and tender shrimp in seasoned rice.
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This classic Creole jambalaya is a comforting, one-pot meal that brings the bold flavors of New Orleans to your dinner table. It combines the smoky depth of cubed ham and spicy andouille sausage with the sweetness of fresh shrimp, all nestled in perfectly cooked rice. The dish is seasoned with garlic, thyme, and paprika for a rich, aromatic profile. It&# 226;€™s a satisfying, family-friendly option that works well for weeknight dinners or casual gatherings. The texture is fluffy yet moist, with every bite offering a mix of meats and vegetables. It’s simple enough for busy nights but impressive enough to share with friends.

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Mccall’S Creole Jambalaya

Author: chefs-mate Cooking Method: , , Cuisine: , Courses:
Difficulty: Intermediate
Servings: 8 Calories: 329.1

Description

This classic Creole jambalaya is a comforting, one-pot meal that brings the bold flavors of New Orleans to your dinner table. It combines the smoky depth of cubed ham and spicy andouille sausage with the sweetness of fresh shrimp, all nestled in perfectly cooked rice. The dish is seasoned with garlic, thyme, and paprika for a rich, aromatic profile. It&# 226;€™s a satisfying, family-friendly option that works well for weeknight dinners or casual gatherings. The texture is fluffy yet moist, with every bite offering a mix of meats and vegetables. It’s simple enough for busy nights but impressive enough to share with friends.

Ingredients

Directions

  1. Cut the sausage into 1/2-inch pieces.
  2. In a 3-quart saucepan, combine the cubed ham, sliced sausage, and chopped onions.
  3. Sauté over medium heat for 8 minutes, or until the onions are soft.
  4. Stir in the uncooked white rice, chopped green pepper, scallions, parsley, garlic, salt, thyme, paprika, and bay leaf.
  5. Pour in the boiling water and mix well to combine all ingredients.
  6. Bring the mixture to a boil.
  7. Boil for 5 minutes.
  8. Reduce heat to low, cover, and cook for 20 to 25 minutes, or until the rice is tender.
  9. During the last 8 minutes of cooking, add the peeled and deveined shrimp.
  10. Once cooked, remove the bay leaf.
  11. Use a large fork to fluff the rice and evenly distribute the shrimp and other ingredients.
  12. Serve warm. Note: Use chaurice, chorizo, or andouille sausages.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 329.1kcal
% Daily Value *
Total Fat 17.1g27%
Saturated Fat 5.3g27%
Cholesterol 78.9mg27%
Sodium 2071.9mg87%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.0g0%
Sugars 2.1g
Protein 36.9g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jambalaya, creole, rice, shrimp, ham, sausage, andouille, one-pot, cajun, dinner, spicy, seafood, comfort food, louisiana, thyme, garlic, onion, pepper
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