Creole Jambalaya
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 teaspoon salt
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 tablespoon unsalted butter
- 8 ounce tomato sauce
- 1/2 teaspoon black pepper freshly ground
- 8 green onion chopped
- 2 celery ribs chopped
- 1 pound country ham cubed
- 1 pound andouille sausage sliced
- 1/4 teaspoon ground red pepper
- 5 cups rice cooked
- fresh parsley
- Carbohydrate 29.9986721750753 g
- Cholesterol 88.145145675 mg
- Fat 23.0150588720382 g
- Fiber 2.73910980775551 g
- Protein 27.7551774353131 g
- Saturated Fat 8.46777442084411 g
- Serving Size 1 1 Serving (320g)
- Sodium 2055.13310959408 mg
- Sugar 27.2595623673198 g
- Trans Fat 2.01946764968741 g
- Calories 445 calories
Measure out 2 cups of rice and cook in a pot until cooked through. 2 cups of dry rice will yield to the 5 cups of cooked rice that you will need. The rice should take about 20 minutes to cook. When done, set aside to add to jambalaya later. Check both sausage and country ham and see if it needs any further cooking. If not fully cooked already, saute in a saucepan for 5-10 minutes. Set aside. Chop all other ingredients and put aside. Once you start the jamabalaya, you add the ingredients quickly, so you should prep them all first. Melt butter in a large skillet over medium heat. Once butter is melted, add the onion and soften. Add the green bell pepper, green onion and celery. Saute the vegetable mixture until nice and tender. Once tender, add the sausage, ham and the next 4 ingredients to the pan. Cook for 20 minutes, stirring occasionally. Stir in rice, cover, and cook for an addtional 30 minutes on low heat. Stir mixture occasionally. Serve hot with a sprinkle of fresh parsley on top.
