Creole Jambalaya

Experience the flavors of Louisiana with this classic Creole Jambalaya. Originating from the deep roots of French and Spanish cuisines, this traditional dish is a Southern favorite. Featuring a combination of tomatoes, seafood, rice, and the holy trinity of onions, green peppers, and celery, Creole Jambalaya embodies the rich culinary heritage of Louisiana. While most recipes include chicken or sausage, Ruby Williams from Bogalusa, Louisiana, adds a unique twist by using cubed ham.

INGREDIENTS:

• ¾ cup chopped onion
• ½ cup chopped celery
• ¼ cup chopped green pepper
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 cups cubed fully cooked ham
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (10½ ounces) condensed beef broth, undiluted
• 1 cup uncooked long grain white rice
• 1 cup water
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• ½ teaspoon chili powder
• ¼ teaspoon pepper
• 1½ pounds fresh or frozen uncooked shrimp, peeled and deveined
• 1 tablespoon minced fresh parsley

PREPARATION:

1. In a Dutch oven, sauté the chopped onion, chopped celery, and chopped green pepper in butter until tender.
2. Add the minced garlic and cook for an additional minute.
3. Add the cubed fully cooked ham, diced tomatoes (undrained), condensed beef broth (undiluted), uncooked long grain white rice, water, sugar, dried thyme, chili powder, and pepper to the Dutch oven. Bring the mixture to a boil.
4. Reduce the heat, cover the Dutch oven, and simmer for about 25 minutes or until the rice is tender.
5. Add the fresh or frozen uncooked shrimp and minced fresh parsley to the Dutch oven. Simmer, uncovered, for 7-10 minutes or until the shrimp turn pink.

YIELD: 8 servings

COOKING TIME: 35 minutes

SPECIAL INSTRUCTIONS:

• Ensure that the onion, celery, and green pepper are sautéed until tender for optimal flavor.
• Use fully cooked ham, cut into cubes, for a unique taste twist.
• The diced tomatoes should be added undrained to the Dutch oven.
• Simmer the jambalaya until the rice is tender and the flavors have melded together.
• Add the shrimp and parsley toward the end of cooking to prevent overcooking the shrimp.

Creole Jambalaya is a classic Louisiana dish that showcases the culinary influences of French and Spanish cuisines. Known as red jambalaya, this Southern favorite features a medley of flavors from tomatoes, seafood, rice, and the holy trinity of onions, green peppers, and celery. Ruby Williams from Bogalusa, Louisiana, adds her unique touch to the recipe by incorporating cubed ham, providing a delightful twist to this traditional dish.

To prepare Creole Jambalaya, sauté a combination of chopped onion, celery, and green pepper until tender. The addition of minced garlic enhances the flavor profile. Cubed fully cooked ham, diced tomatoes, condensed beef broth, uncooked long grain white rice, water, sugar, dried thyme, chili powder, and pepper create a robust and aromatic base. Simmer the mixture until the rice is tender, allowing the flavors to meld together.

Towards the end of the cooking process, add fresh or frozen uncooked shrimp and minced fresh parsley. Simmer the jambalaya for a few more minutes until the shrimp turn pink, ensuring they are cooked to perfection.

Creole Jambalaya is a hearty and satisfying dish that reflects the vibrant culinary heritage of Louisiana. The combination of tender shrimp, flavorful ham, and aromatic spices creates a tantalizing and memorable meal. Serve it as a main course at family gatherings or as a comforting weeknight dinner.

Embrace the flavors of Louisiana with this classic Creole Jambalaya, where the rich blend of ingredients will transport you to the heart of Cajun and Creole cuisine.