Ham And Egg Jambalaya Recipes

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Steps:

• Heat oil in large Dutch oven over medium heat.
• Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes.
• Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika, and cayenne pepper;.
• bring to boil.
• Gradually stir in rice; cover pot.
• Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
• Season with salt and pepper.

Steps:

• Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
• Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
• Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
• Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
• Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

Steps:

• Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; sauté until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Season with salt and pepper.

Steps:

• Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

Steps:

• In a large skillet, melt margarine and cook ham and onions until onions are wilted. Add steamed rice and cook until hot. Add eggs, mix well and stir thoroughly. Season with Tony Chachere's Creole Seasoning.

Steps:

• In a deep nonreactive saute' pan with a tight-fitting lid, warm the oil over medium heat. Add the yellow onion, bell pepper, celery, and the ham, if using, and saute stirring frequently, until the vegetables are very tender and lightly browned, 10-15 minutes. Add the garlic, bay leaves, oregano, thyme, and cayenne and cook stirring,, just until the garlic releases its fragrance, about 2 minutes. Add 1/2 cup of the green onions, the eggplant, tomatoes, stock and rice. Stir well and season with salt and black pepper. Raise the heat to medium-high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring, for 20 minutes. Uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes longer. Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.