Jim-Dandy Jambalaya

Connee Conehead


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.


★★★★★ 1 vote

15 Min
45 Min


  • 3 Tbsp
    peanut oil
  • 1-1/2 lb
    smoked sausage, sliced
  • 1/2 lb
    thick-sliced smoked ham, cubed
  • 1 clove
  • 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

How to Make Jim-Dandy Jambalaya


  1. Heat oil in large skillet. Add ham and sausage. Cook over low heat until lightly browned.
    Remove from pan; set aside.
  2. Add garlic, onion, green pepper to skillet. Saute about 10 minutes, stirring. Remove from pan and set aside.
  3. Add rice, stirring constantly, until browned, about 5 minutes.
  4. Add tomatoes, broth, wine, bay leaves, seasoning and hot sauce. COVER and simmer, 20 minutes.
  5. Add meat, okra mixture and shrimp. Stir, UNCOVERED, and heated through about 10 minutes.

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About Jim-Dandy Jambalaya

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