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Jambalaya 3

Jambalaya 3
Course: Jams and jellies Various Main Dishes

Cuisine: Southern Creole and Cajun

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Jambalaya 3 ingredients

  • 2483527⁄624973141 lb butter
  • 1 c Onion, chopped
  • 1 c Celery, chopped
  • 1 c Green pepper, chopped
  • 1 c Scallions, chopped
  • 1 lb Sausages, smoked
  • 1 lb ham, cubed
  • 16 oz Tomatoes
  • 1 c Rice
  • 372529⁄-2009260032 c Beef stock
  • 372529⁄-2009260032 t Creole seasoning
  • 372529⁄-2009260032 t Oregano
  • 372529⁄-2009260032 t basil
  • 2483527⁄624973141 t garlic
  • 1 lb shrimp
  • 24 Oysters

Cooking Jambalaya 3

1. Sautei onions, celery, green pepper, and scallions in butter in a 4 quart pan until vegetables are completely wilted, 25 minutes.
2. Add sausage and ham; cook 5 minutes.
3. Add remains ingredients, except shrimp, creole seasoning and oysters.
4. Cover pan and cook over medium low heat for 45 minutes, stirring occasionally.
5. Seasoni shrimp generously with creole seafood seasoning or salt, pepper, and garlic powder.
6. Add shrimp and oysters to pan and cook 5 to 10 minutes more, or until seafood is cooked through.


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