New recipe, a little bit different.

I discovered this recipe on Facebook. I made a few of my own edits, and it quickly became a family favorite.

Jambalaya is a hearty New Orleans dish that’s very colorful and versatile. You can make it with beef, pork, chicken, shrimp, crayfish, sausage, or any combination of the above!My version uses ham, sausage, and shrimp. You can make jambalaya as spicy as you wish. It can be served by itself, but also goes nicely with a side of cornbread.This recipe is modified from “The Essential Rice Cookbook.”#GlobalApron Week 22 - Ham#Cajun #Dinner #Seafood #Meat #Spicy

Great as dutch oven recipe while camping. Use leftovers mixed with eggs morning after for breakfast burritos.

My take on a bayou classic. Measurements on pretty much everything are very open to interpretation, depending on taste. The only thing I really measure is the rice and stock.

Save the airfare to New Orleans and make this Creole dish at home. Added bonus - you can make everything in one pot, so you save on the dishes too!