Jambalaya Scrambler




  • 4 Tbsp butter
  • ¾ cup onion, chopped
  • 1 ½ cups Tasso, chopped
  • 2 ½ cups cooked rice
  • 3 eggs
  • ¼ cup bell pepper, finely chopped
  • 1/3 cup Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ cup shredded cheddar cheese
  • 1 ½ tsp Zatarain’s parsley flakes
  • Cajun seasoning to taste


Melt butter in large skillet. Add onion and sauté until transparent. Remove skillet from heat and toss in Tasso and rice until well blended. In a small bowl, beat eggs, bell pepper, cheese, salt and pepper. Return skillet to heat and stir in egg mixture. Cook until eggs are firm and no longer runny. Sprinkle with cheese and parsley on top just before eggs are finished cooking to allow cheese to melt. Makes 4 servings.

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