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Creole Jambalaya
By Vanessa Mesler

20 minutes
Prep Time

50 minutes
Cook Time

24
Number of Servings
What you'll need:
  • 3 cups diced white onion
  • 1 ½ cup diced celery
  • 1 ½ cup diced green pepper
  • 2 Tbsp. minced garlic
  • ¼ cup olive oil
  • 45 oz.  canned diced tomato with liquid
  • 9 cups salt-free chicken broth
  • 4 ½ cups white long grain rice
  • 1 Tbsp. dried thyme
  • 1 ½ tsp. cloves
  • 3 bay leaves
  • 2 Tbsp. salt
  • 2 lbs. ham (low fat, cubed)
  • 2 lbs. ground chicken sausage (low fat)
  • 2 lbs. shrimp
  • 18 tsp. tabasco sauce
What to do:
  1. Heat oil in large pot, sauté onion, celery, green pepper
  2. Add garlic
  3. Add in ham and sausage to brown – cooking for about 10 minutes
  4. Add in tomatoes and all seasoning, tabasco and rice and cook for about 3 minutes
  5. Add broth, mix well and cover for 30 minutes (make sure rice is fully cooked)
  6. Remove from heat
  7. Season and cook shrimp on flattop
  8. Portion Jambalaya mix and top with shrimp
  9. Remove from heat

7.       Season and cook shrimp on flattop

8.       Portion Jambalaya mix and top with shrimp