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  • Writer's pictureTommy Centola

Creole Jambalaya from Leah Chase

Updated: Mar 23, 2021

This week, I am featuring two recipes from the Queen of Creole Cooking Leah Chase. First up Creole Jambalaya

1 pound Smoked Ham, cut into 1/2-inch cubes

1/2 pound Chaurice Sausage, cut into pieces

1/2 pound Smoked Sausage, cut into 1/2-inch slices

1 cup Onions, chopped

3 cups uncooked Louisiana Long Grain Rice

1/4 cup Green Onions, chopped

1/2 teaspoon Paprika

1 tablespoon Parsley, chopped

1 teaspoon Ground Thyme

1 teaspoon Garlic, chopped

1/2 cup Green Bell Pepper, chopped

1 teaspoon Salt

1 Bay Leaf

1 pound (41-50 count) Louisiana Shrimp, peeled and deveined

4 cups Water

Place ham, sausages, and onions in a 3-quart Dutch oven. Cover and cook over medium heat until onions are soft. Add the rice and stir well.

Add the green onions, paprika, parsley, thyme, garlic, green peppers, salt, bay leaf, shrimp, and water.

Raise heat to high and bring to a boil.

Cook for 5 minutes. Reduce heat to low.

Cover the pot tightly and let cook slowly for 35 minutes or until the rice is tender. Fluff with a fork and mix well before serving.


Good Cooking, Good Eating and Good Living!!!

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