Ham and Egg Jambalaya

READY IN: 45mins
PaulaG
Recipe by Heydarl

A recipe from Tony Chachere's Cajun Country Cookbook that we picked up in New Orleans several years ago, where we fell in love with Cajun & Creole cooking. I normally make this with bacon instead of ham. A great brunch or lunch meal - also reheats well in the microwave.

Top Review by Chef Leshia

My son helped make this for grandma! she did nothing but rave about!! Will make it again this year for mom's day!

Ingredients Nutrition

Directions

  1. In a large skillet, melt margarine and cook ham and onions until onions are wilted. Add steamed rice and cook until hot. Add eggs, mix well and stir thoroughly. Season with Tony Chachere's Creole Seasoning.

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