Jim-Dandy Jambalaya

Connee Sheckler


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


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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
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


  • 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.

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