Ingredients

How to make it

  • In a deep nonreactive saute' pan with a tight-fitting lid, warm the oil over medium heat. Add the yellow onion, bell pepper, celery and the ham, if you are using, and saute' stirring frequently, until the vegetables are very tender and lightly browned, about 10-15 minutes.
  • Add the garlic, bay leaves, oregano, thyme, cayenne and cook, stirring, just until the garlic releases its fragrance, about 2 minutes. Stir well and season with salt and pepper. Raise the heat to medium-high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring, for 20 minutes. (Don't cheat and take a peak under that lid any sooner than 20 minutes, smile) After 20 minutes has passed you can uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes longer.
  • Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.
  • Note: The picutre shown is not my picture, but it is a picture from the recipe book. I will submit my own picture soon. :o)

Reviews & Comments 10

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    jo_jo_ba ate it and said...
    YUM! Love Jambalya, may try with veggi ham!!
    Was this review helpful? Yes Flag
    " It was excellent "
    gagagrits ate it and said...
    How did I miss this one, this is right up my alley, I love tasso and eggplant, I am so glad this caught my eye as I was passing by. Sounds like dinner tomorrow nite, Thanks.....:)
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    Another winner, Judy - you have a talent for making me so hungry. I love eggplant and your jambalaya flavors are right on. I love tasso ham - oh yeah! Saving this one to try soon, too. High 5 and flagged ya for beauty. Great pic! Bravo, my dear.... :) ~Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Sounds great..Thanks for sharing..:)
    Was this review helpful? Yes Flag
  • linda2230 5 years ago
    Thanks Conner909 & Julia! Conner909, you should be able to find Tasso Ham in CA depending on where you are located in CA. You might try a store that sells Cajun foods. Tasso is a Cajun cured ham that is used in place of regular cured ham in New Orleans in a lot of recipes. If you are feeling ambitous though, here is a link that has the instructions on how to make it:
    http://porkandwhiskey.wordpress.com/2007/07/19/tasso-ham/. Take care, Judy
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Looks and sounds mouthwatering! I love eggplant, will be trying this for sure! Added to the "taste of eggplant" group for you.
    Was this review helpful? Yes Flag
  • conner909 5 years ago
    Looks great...love eggplant. Have never seen Tasso ham here in Calif.Thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    This is fantastic. I'm always looking for new eggplant recipes.
    Was this review helpful? Yes Flag
  • linda2230 5 years ago
    Thanks Jim, love you too! I will be visiting there in April. I will send you an email as soon as I know the dates for sure. :o)
    Was this review helpful? Yes Flag
    " It was excellent "
    jimrug1 ate it and said...
    This sounds great Judy. My mouth is watering. The Flavor combos are wonderful. Can't wait to try it.... Thanks for sharing the recipe.... Luv ya .. Jim
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes