If you’ve ever been to Spain, at least southern Spain then you probably know about paella, that ubiquitous and traditional Spanish dish made with rice and seafood and chicken and colored with saffron. This is usually made in a large round pan and takes quite a process to make well.

Well, jambalaya is the Louisiana version of this dish and why not… Spain owned us for a while so a lot of Spanish people settled here.

Here is what we call a creole version of it from the old NOPSI cookbook.

How to Make Delicious Creole Jambalaya – Recipe

A big scrumptious dish of Creole Jambalaya. Yum!

1 tablespoon bacon fat
2 tablespoons flour
1 pound ham
3/4 cup chopped green pepper
3 cups cooked shrimp
5 cups dices tomatoes
2 1/2 cups water
2 large onions sliced
1 clove garlic, minced
1 sprig parsley, chopped
2 cups uncooked rice

Into a saucepan place the bacon fat, flour cubed ham and chopped pepper. Cook for 5 minutes stirring occasionally. Then add the shrimp, tomatoes, parsley, garlic, onion and water. Bring to a boil, add the rice, and press it into the liquid. Cover and simmer for 30 minutes.

The trick to good jambalaya is that it’s moist without being sticky. If too dry it’s no fun to eat. Enjoy!

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