McCall's Creole Jambalaya

This is the jambalaya from the old McCall’s magazine cookbooks, and it’s as classic a Creole jambalaya as you’ll find. Three proteins (smoked ham, sausage, and shrimp) layer in stages so each one finishes properly cooked. The ham and sausage sear with onion at the start, the rice and seasoning go in next, and the shrimp get tossed in only during the last 8 minutes so they don’t turn rubbery.

Four cups of boiling water poured in all at once is the move. Starting with boiling liquid (not cold) means the rice begins cooking immediately without a temperature dip, which is what gives Creole jambalaya its characteristic distinct grains instead of a gluey mess.

Thyme, paprika, and bay leaf do the seasoning work. It’s not a spicy dish in the hot sense; it’s deeply savory and a little smoky from the sausage fat.

This feeds 8 generously, which means jambalaya for lunch all week. It reheats beautifully with a splash of water to loosen the rice.

Pro Tips

• Use long-grain white rice, not short-grain or parboiled. Short-grain turns gummy in this much liquid.
• Don’t stir the pot once the rice is in; stirring releases starch and makes it sticky.
• Use andouille or kielbasa for the smoked sausage. Generic breakfast links won’t deliver the Cajun flavor.
• Remove the bay leaf before serving.

Variations

• Add diced celery with the onion and green pepper to complete the Cajun holy trinity.
• Stir in a tablespoon of tomato paste for Creole (red) jambalaya vs this lighter version.
• Add a pinch of cayenne or a splash of hot sauce for heat.