Ham And Egg Jambalaya
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.
Steps
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"]".
Ingredients
margarine, ham, onion, steamed rice, eggs, creole seasoning