J. C.’s Creole Jambalaya

Serves: 5
Total Calories: 402


2 chicken bouillon cubes
1 cup hot water
1 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 teaspoon chopped garlic
1/4 cup vegetable oil
1 cup chopped ham
1 1/4 cups short-grain rice
1 pound chopped shrimp
1/3 cup peeled, chopped tomato
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Tabasco
1 tablespoon Tabasco jalapeño sauce
2 tablespoons chopped parsley


Dissolve bouillon cubes in hot water. Over medium heat, sauté onion, bell pepper, celery, and garlic in oil until wilted. Add ham and rice and stir-fry 5 minutes. Add shrimp, tomatoes, bouillon water, salt, black pepper, and Tabasco sauces, and bring to a boil. Lower heat, cover, and cook 30 minutes. Stir in parsley. Serve hot.

Nutritional Facts:

Serves: 5
Total Calories: 402
Calories from Fat: 135

This J. C.’s Creole Jambalaya recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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