Ham and Egg Jambalaya

Total Time
35 mins
10 mins

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.

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  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.
Most Helpful

5 5

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

5 5

When I saw this I knew that DH would love it. He is a true rice lover. I did cut down considerably on the amount of margarine. The eggs were egg substitute and for the ham I used spam. For some added color, I tossed in half a bell pepper with the onion. After reading Elmotoo's review, I was very cautious when using the Cajun seasoning and served with hot sauce on the side. Made for *Aussie Swap* February 2009.

5 5

My husband and I have now made this recipe twice. We've made it with bacon instead of ham, which is delicious. It's such a great way to make eggs in the morning interesting again! It's also great reheated.