Prep 20 mins
Cook 50 mins
Good spicy stuff! You can vary this by subbing 1 cup of chicken, turkey, sausage or shrimp for 1 cup of the ham. The better quality the ham you use, the better tasting the jambalaya. You can use any commercial creole seasoning mix, or use my creole seasoning recipe and make your own.
- 2 tablespoons bacon drippings
- 1 1⁄2 tablespoons flour
- 2 small yellow onions, coarsely chopped
- 2 garlic cloves, minced
- 2 cups ham, chopped
- 1 cup long grain rice
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1 3⁄4 cups water
- 2 1⁄2 teaspoons creole seasoning (to taste)
- Melt bacon drippings in saucepan.
- Add flour and blend thoroughly.
- Cook, stirring, over medium heat until lightly browned.
- Add onion and continue to cook, stirring frequently, until onion is translucent and flour is browned.
- Add garlic and cook for one minute more.
- Add remaining ingredients and stir thoroughly to combine.
- Bring to a simmer, cover and cook about 40 minutes, or until most of the liquid is absorbed and rice is done.
I needed to use up some ham so decided to make this recipe. I added some diced celery and green pepper with the onion. It was very easy, tasty and I plan on making it again. I also used Recipe #22089 as the seasoning.