Creole Jambalaya


Preparation info

  • Serves


    • Difficulty


Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

  • About


  • ¾ pound cooked ham
  • ¾ pound jumbo prawns, shelled
  • ½ pound chorizo sausage
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons lard


    Cut ham into 1-inch squares; shell and clean prawns and cut into smaller pieces if they seem a little large; slice chorizo sausage (if not available, substitute pork or garlic sausage).

    Heat olive oil in a thick-bottomed frying pan and sauté ham chunks, prawns and sausage until they are golden brown. Reserve.

    Melt butter and lard in the bottom of a large flame-proof casserole and sauté finely-chopped Spanish onion until transparent. Stir in Italian rice (the kind you use to make a risotto) and cook over a low heat, stirring gently until the rice is golden. Add ham, prawn and sausage mixture to rice; and stir in chopped celery, pepper, tomatoes and tomato concentrate, and seasonings.

    Bring chicken stock to the boil and pour over jambalaya mixture. Cover casserole and simmer over a low flame for 25 to 30 minutes - or until the rice is tender, but still separate - adding a little more liquid from time to time if necessary. Just before serving, stir in dry white wine, correct seasoning and keep warm in the lowest of ovens - or on a candle warmer - until ready to serve. A little finely-chopped parsley or a handful of pitted black olives may be added if desired.