Jim-Dandy Jambalaya

Connee Sheckler

By
@conneeconehead

I won a contest with this recipe in 1993; however, I have completely changed the ingredients over the years to the recipe it is today.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
45 Min

Ingredients

3 Tbsp
peanut oil
1-1/2 lb
smoked sausage, sliced
1/2 lb
thick-sliced smoked ham, cubed
1 clove
garlic
1/2 small
onion, minced
1/2 large
green pepper, chopped
1 pkg
(10-oz.) frozen okra, thawed
1 c
uncooked rice
1/4 c
pimientos, chopped
1 can(s)
(8-oz.) stewed tomatoes
1-1/4 c
chicken broth
1 c
white wine
4
bay leaves
1 tsp
creole or old bay seasoning
1/2 tsp
hot sauce
1/2 lb
steamed shrimp, shelled & deveined

Step-By-Step

1Heat oil in large skillet. Add ham and sausage. Cook over low heat until lightly browned.
Remove from pan; set aside.

2Add garlic, onion, green pepper to skillet. Saute about 10 minutes, stirring. Remove from pan and set aside.

3Add rice, stirring constantly, until browned, about 5 minutes.

4Add tomatoes, broth, wine, bay leaves, seasoning and hot sauce. COVER and simmer, 20 minutes.

5Add meat, okra mixture and shrimp. Stir, UNCOVERED, and heated through about 10 minutes.

About this Recipe