10 Reviews of Ham and Egg Jambalaya

From: ~Leslie~

On Jul 3, 2007

Oh we loved this recipe! It was a great way to use up those leftovers too! I used brown rice and a Creole Seasoning that I had on hand here, then topped it with fresh chopped chives from my garden. It was terrific!! Made for ZWT 3

From: Michelle Berteig

On Jul 1, 2007

Very good! I make a similar dish with leftover rice and eggs. It is real comfort food. I used some seasoned salt, pepper, garlic powder and a little cayenne pepper for the seasoning. Made for ZWT3.

From: PaulaG

On Jan 31, 2009

When I saw this I knew that DH would love it. He is a true rice lover. I did cut down considerably on the amount of margarine. The eggs were egg substitute and for the ham I used spam. For some added color, I tossed in half a bell pepper with the onion. After reading Elmotoo's review, I was very cautious when using the Cajun seasoning and served with hot sauce on the side. Made for Aussie Swap February 2009.

From: GFCFMama

On Oct 2, 2007

yummy! We used turkey bacon instead of ham and we will definitly be making this again!

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: 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: *Parsley*

On Jun 29, 2007

I was pleasantly surprised by this recipe. It's very easy for a quick hot lunch. The kids really loved it, too. I used about 1 - 1 1/2 tsp creole seasoning (didn't measure). I'm going to use this recipe often when I have leftover rice (like from Chinese takeout) or leftover ham. Thanx for a great new recipe!

From: Chef Leshia

On Mar 16, 2009

My son helped make this for grandma! she did nothing but rave about!! Will make it again this year for mom's day!

From: BLUE ROSE

On Jul 1, 2007

I got the creole seasoning thanks to a great swap I was in. Who would think I would use this, I am so glad I chose to keep this seasoning for me. We all loved this. Thanks for posting this recipe for us to try.