Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4 ounce can of tomato sauce to the finished sauce and simmer 45 minutes more.

Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.)

Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well and serve. You can also prepare this dish with sausage instead of ham.