McCall's Creole Jambalaya
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ham
smoked, cubed |
|
| ½ | pound |
sausage
cut up |
|
| ½ | pound |
sausage
smoked |
|
| 1 | cup |
onions
chopped |
|
| 3 | cups |
rice
|
|
| ½ | cup |
green bell peppers
|
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 4 | cups |
water
boiling |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
thyme
ground |
*
|
| ½ | teaspoon |
paprika
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | pound |
shrimp
peeled, deveined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ham
smoked, cubed |
|
| 226.8 | g |
sausage
cut up |
|
| 226.8 | g |
sausage
smoked |
|
| 237 | ml |
onions
chopped |
|
| 7.1E+2 | ml |
rice
|
|
| 118 | ml |
green bell peppers
|
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 946 | ml |
water
boiling |
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
garlic
chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
thyme
ground |
*
|
| 2.5 | ml |
paprika
|
|
| 1 | each |
bay leaves
|
*
|
| 453.6 | g |
shrimp
peeled, deveined |
|
Directions
In 3-qt. saucepan, combine ham, sausages and onions; over medium heat, sauté 8 minutes or until onion is soft.
Stir in rice, add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf.
Mix well. Bring to boil. Boil 5 minutes. Over low heat, cook jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp the last 8 minutes.
With large fork, fluff rice and evenly distribut ingredients.
