Creole Jambalaya

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“I found a version of this in reader's digest many years ago. I have since revised it to my own tastes so many times that I no longer even remember what the original recipe was anymore. I love it very spicy so I use extra hot sauce at the table. Tabasco is my preferred brand but Frank's isn't too bad. Just not as spicy but with very good flavor.”
READY IN:
2hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned.
  2. Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often.
  3. Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes.
  4. Add rice; reduce heat and simmer, covered for 30 minutes.
  5. Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed.
  6. Season to taste with salt and more hot sauce.
  7. -------Chicken Jambalaya--------.
  8. Add chicken and polish sausage.
  9. When the onion-celery mix is done, finish as directed, omitting ham and shrimp.

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