Bob's Jambalya Creole

Bob's  Jambalya Creole Recipe

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Bob Wakeman


Here is another dish that I have been working on for my cast iron Dutch oven...
Got it to were I think it is just right. I hope you enjoy it as much as I enjoy making it.


★★★★★ 2 votes

A bunch
30 Min
45 Min
No-Cook or Other


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  • 1/2 stick
    real butter.
  • 1/2 lb
    pepper bacon cooked.
  • 1 lb
    smoked sausage
  • 1/2 lb
    cubed ham
  • 1/2 lb
    medumshrimp,peeled and devained.
  • 1 large
    onion diced
  • 1 1/2 c
    diced celery
  • 1 qt
  • 3 tsp
    chicken bouillon
  • 1 tsp
    cayenne pepper, can use less to cut baack on heat
  • 2
    bay leaves
  • 1 tsp
    each of thyme, rosemary, and basil
  • 8 oz
    button mushrooms sliced
  • 1
    bunch of scallions chopped fine.
  • 1 lb
    sweet italian sausage.
  • 2 can(s)
    beer, your choice.

How to Make Bob's Jambalya Creole


  1. Pre-heat a large Dutch oven. Add 1/4 stick of butter, add bacon cook till crisp. Remove with slotted spoon, drain and crumble..

    Add the rest of the butter. Saute' sausage, ham, onions, shrimp, peppers, and scallions. Cook till shrimp starts to change color, about 5-7 minutes.
  2. Add remaining ingredients cover and simmer about 25-30 minutes.

    Serve over cooked rice or hot cooked pasta..

Printable Recipe Card

About Bob's Jambalya Creole

Course/Dish: Fish, Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Cajun/Creole
Other Tags: For Kids, Healthy

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