1 of 6 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (162g) Recipe makes 4 servings |
||
| Calories 297 | ||
| Calories from Fat 158 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.6g | 27% | |
| Saturated Fat 4.0g | 19% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 215mg | 71% | |
| Sodium 269mg | 11% | |
| Potassium 136mg | 3% | |
| Total Carbohydrate 24.3g | 8% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 1.0g | ||
| Protein 9.5g | 19% | |
people who like this recipe also like:
Orange You Glad You Made This Roasted Chicken?
By: NcMysteryShopper
By: Sharon123
Ham and Egg Jambalaya
By: Heydarl
May 23, 2007
A recipe from Tony Chachere's Cajun Country Cookbook that we picked up in New Orleans several years ago, where we fell in love with Cajun & Creole cooking. I normally make this with bacon instead of ham. A great brunch or lunch meal - also reheats well in the microwave.
SERVES 4
Ingredients
- 1/4 cup margarine
- 1 slice ham, cut up
- 1/2 onion, chopped
- 2 cups steamed rice
- 4 eggs
- tony chachere's creole seasoning
Directions
1
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.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Ham and Egg Jambalaya recipes
Browse similar recipes by category
- Course > Breakfast
- Course > Lunch/Snacks
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Brunch
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: AllergyGirl
On Apr 6, 2008
My husband and I have now made this recipe twice. We've made it with bacon instead of ham, which is delicious. It's such a great way to make eggs in the morning interesting again! It's also great reheated.
From: Elmotoo
On Mar 28, 2008
Yes, this makes 4 servings BUT all 4 of us wanted 2nds (or 3rds!) so next time i will double this. I even have Tony Chacere's creole seasoning because Alskann sent me some for the spice swap!! I will probably use some salt free creole seasoning also next time because by the time it was spicy enough, it was too salty. Made for the Asian Forum's Green Eggs & Ham Tag. 
This was very easy, delicious & satisfying!
edited to add...OMG! I goofed! I made this for the Aussie Recipe Swap 3/08!!! I hope it's acceptable in the Asian forum, too, because I just posted that I backwards tagged it! Oh no, it's Creole not Asian. Oh dear...I MUST go to sleep now.
From: twissis
On Feb 4, 2008
Such an easy fix & full of flavor using simple ingredients! I served this w/sliced tomatoes & fruit for a satisfying dinner meal. I added approx 1 cup Icelandic baby shrimp I had leftover from dinner last nite. My thot was Jambalaya and shrimp ~ Could that be wrong? Not! I had never used (or heard of) the creole seasoning by Tony Chachere, but wanted to be authentic. So I searched RZ & found Tony Chachere's Famous Creole Seasoning by Miss Annie to use. Thx for sharing this one. We loved it!
From: GFCFMama
On Oct 2, 2007
yummy! We used turkey bacon instead of ham and we will definitly be making this again!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved