HAM AND EGG JAMBALAYA

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Ham and Egg Jambalaya image

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.

Provided by Heydarl

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup margarine
1 slice ham, cut up
1/2 onion, chopped
2 cups steamed rice
4 eggs
tony chachere's creole seasoning

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.

Nutrition Facts : Calories 283.4, Fat 16.6, SaturatedFat 3.6, Cholesterol 211.5, Sodium 204.2, Carbohydrate 24.2, Fiber 0.5, Sugar 1, Protein 8.7

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