If you’ve got leftover rice and a few eggs in the fridge, you’ve already got the makings of something special. This Egg Jambalaya is one of those simple dishes that packs a punch with just a handful of ingredients. This is breakfast comfort food with some soul.
I’ve come across all kinds of egg-and-rice dishes over the years—Egg Fried Rice, Tamago Kake Gohan, Omurice. Different names, different stories, but all built around that same duo of rice and egg. Around my kitchen, though, I call it Egg Jambalaya.
Where’d that name come from?
Buster Holmes.
If you’ve got his cookbook, The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin’, flip through it sometime and you’ll find a four-ingredient recipe he called Egg Jambalaya. While it’s not one of the talked-about recipes, it’s almost as though it was just a thrown-in recipe compared to his famous red beans and gumbo. But there it is.
I’ve taken his version and added a few more ingredients—still budget-friendly, still quick, but with just enough lift to make it feel like more than the sum of its parts. It works as a main dish or a side, and it’s perfect when you want something warm, filling, and a little nostalgic.
This is not to be confused with his Rice Omelet, found on page 40 of the Jackson Square Press (2021) paperback edition. It is the exact same recipe, word-for-word, but with a different name. The Egg Jambalaya is a scramble, while the Rice Omelet stays as a single mass and is folded over.
Some have taken the name “Egg Jambalaya” and gone all-in—Holy Trinity, sausage, the works. That’s not what this is. This is a no-frills kind of comfort food. The kind that makes you wonder if it was ever on the menu at Buster Holmes’ place. Was it a staff meal? A customer favorite never listed? Or just something he made at home when the kitchen lights were off? Why did he call it an Egg Jambalaya when it has none of the extras?
Every time I cook this, I think about that restaurant—how folks would say you could smell the gumbo before you ever stepped inside. I think about the people who sat at those tables, the stories told over red beans, and the simple meals that maybe never made it into the spotlight.
If you ever had Egg Jambalaya at Buster Holmes’ restaurant—or even just remember seeing it on the menu—drop a note in the comments. I’d love to hear your memory of it.
If you want to learn more about Buster Holmes, follow this link: https://redbeansanderic.com/buster-holmes-king-of-the-red-beans/
What do you need for the Egg Jambalaya?
- eggs
- cooked rice
- salt
- black pepper
- cayenne pepper
- rendered bacon fat
- diced sweet onions
- garlic
- Fresh parsley
- Crystal Hot Sauce
- Toast
How do you make the Egg Jambalaya recipe?
1. In a mixing bowl, add the eggs and cooked rice. Beat together until the eggs are smooth and the rice is evenly distributed. Season with salt and black pepper to taste. Set aside.
2. In a skillet, melt the bacon fat over medium heat. Add the diced onions and sauté until soft and translucent, about 5–6 minutes. Stir in the minced garlic and cook for another 1 minute, just until fragrant.
PRO TIP: Rendered bacon fat is the fat left over from cooking bacon—save a tablespoon next time you fry some up.
3. Pour the egg and rice mixture into the skillet. Cook, stirring frequently with a spatula, until the eggs are fully cooked and just set, about 4–5 minutes. Avoid overcooking to keep the eggs tender.
4. Serve warm, garnished with fresh parsley. Offer Crystal Hot Sauce at the table, and consider serving with toast or warm sliced French bread for a complete meal.
What to serve with the Egg Jambalaya?
Hot French Bread or Toasted Baguette – Just like at the old corner cafés, a warm slice of crusty bread is perfect for scooping up those last bites. Add a pat of butter or swipe it through the eggy goodness.
Hot Sauce – You gotta have a little kick. Crystal, Tabasco, or whatever bottle’s been sitting on your table.
Sautéed Greens – A side of mustard or collard greens cooked down low and slow adds a savory, slightly bitter balance that pairs beautifully with the richness of the eggs.
Fried Green Tomatoes – If you’re feeling fancy, fry up a few slices of green tomato. They bring just the right amount of crunch and tang to the plate.
A Cup of Strong Coffee – Whether it’s breakfast, brunch, or a late lunch, a strong cup of coffee always goes well with this meal.
More Jambalaya Recipes:
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Egg Jambalaya
Ingredients
- 4 eggs beaten well
- ½ cup cooked rice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional
- 1 tbsp rendered bacon fat
- ½ cup diced sweet onions
- 2 cloves garlic minced
- Fresh parsley for garnishment
Instructions
- In a mixing bowl, add the eggs and cooked rice. Beat together until the eggs are smooth and the rice is evenly distributed. Season with salt and black pepper to taste. Set aside.
- In a skillet, melt the bacon fat over medium heat. Add the diced onions and sauté until soft and translucent, about 5–6 minutes. Stir in the minced garlic and cook for another 1 minute, just until fragrant.
- Pour the egg and rice mixture into the skillet. Cook, stirring frequently with a spatula, until the eggs are fully cooked and just set, about 4–5 minutes. Avoid overcooking to keep the eggs tender.
- Serve warm, garnished with fresh parsley. Offer Crystal Hot Sauce at the table, and serve with toast or warm sliced French bread.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Denise
I’m always mixing eggs with leftover rice! I like your addition of bacon fat!
Red Beans and Eric
Thanks, Denise!
Lex
Absolutely scrumptious! Omg🤤
Zani
This looks so good, Eric, I can’t wait to try it. I always love your recipes!
Red Beans and Eric
Think you so much, Zani! I hope you enjoy it!