Ham and Egg Jambalaya

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 4

ingredients

• 59.14 ml margarine
• 1 slice ham, cut up
• 1 onion, chopped
• 473.18 ml steamed rice
• 4 eggs
• tony chachere's creole seasoning

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.

Reviews

[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!

 

[PaulaG]

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.

 

[AllergyGirl]

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.

 

[Elmotoo]

Yes, this makes 4 servings BUT all 4 of us wanted 2nds (or 3rds!) so next time i will double this. I even have Tony Chacere's creole seasoning because Alskann sent me some for the spice swap!! I will probably use some salt free creole seasoning also next time because by the time it was spicy enough, it was too salty. Made for the Asian Forum's Green Eggs & Ham Tag. :) This was very easy, delicious & satisfying! edited to add...OMG! I goofed! I made this for the Aussie Recipe Swap 3/08!!! I hope it's acceptable in the Asian forum, too, because I just posted that I backwards tagged it! Oh no, it's Creole not Asian. Oh dear...I MUST go to sleep now.

 

[twissis]

Such an easy fix & full of flavor using simple ingredients! I served this w/sliced tomatoes & fruit for a satisfying dinner meal. I added approx 1 cup Icelandic baby shrimp I had leftover from dinner last nite. My thot was *Jambalaya and shrimp* ~ Could that be wrong? Not! I had never used (or heard of) the creole seasoning by Tony Chachere, but wanted to be authentic. So I searched RZ & found Recipe #118154 by Miss Annie to use. Thx for sharing this one. We loved it! :-)