Jambalaya, My Way




  • 6 Tbsp butter
  • 1/2 cup chopped green onions
  • 1/2 cup chopped yellow onions
  • 1 large green bell pepper, seeded and julienne
  • 1 cup coarsely chopped celery
  • 1 tsp minced garlic
  • 1/2 lb medium Gulf White Shrimp, peeled and deveined
  • 1/2 lb cubed boiled ham
  • 1 (16-ounce) can whole tomatoes, crushed with the can juices
  • 1 cup chicken broth
  • Tony Chacheres Famous Creole Seasoning to taste
  • 2 bay leaves
  • 1 cup Falcon Medium Grain Rice, uncooked
  • Cajun Chef Louisiana Hot Sauce 


In a large heavy pot, heat the butter over medium heat. Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until they are wilted. Add the shrimp and ham. Cook for two to three minutes, or until the shrimp turn pink. Stir in the tomatoes and chicken broth. Season to taste with salt and cayenne. Add the bay leaves and the rice. Cover and reduce the heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 25 minutes. Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings.

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