Ham and Egg Jambalaya Recipe #229528
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.
by Heydarl
45 min | 35 min prep
SERVES 4
- 1/4 cup margarine
- 1 slice ham, cut up
- 1/2 onion, chopped
- 2 cups steamed rice
- 4 eggs
- tony chachere's creole seasoning
- 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.
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5 stars