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Ham and Shrimp Jambalaya Recipe

Photo by: Taste of Home Ham and Shrimp Jambalaya Recipe

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This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.

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Ham and Shrimp Jambalaya Recipe

Prep: 15 min. Cook: 30 min.

Yield: 4 Servings

15 30 45

Ingredients

1 cup cubed fully cooked ham
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons vegetable oil
2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon each cayenne pepper, chili powder and pepper
1 bay leaf
1 cup uncooked long grain rice
1 pound uncooked medium shrimp, peeled and deveined

Directions

In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 422 calories, 11 g fat (2 g saturated fat), 187 mg cholesterol, 1,591 mg sodium, 49 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Shrimp Jambalaya in Quick Cooking January/February 2002, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Ham and Shrimp Jambalaya (6)

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Ham and Shrimp Jambalaya

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Reviewed on Aug. 01, 2011 by parksville

This is a terrific recipe w/ lots of flavour anda little kick. We used a can of Rotel instead of stewed tomatoes and whole grain brown rice. Would cut the salt in half next time. Depending on the size of the shrimp, they will cook quicker than 5 minutes, so watch carefully. This dish reheats very well. Yum, yum!

Reviewed on Apr. 09, 2011 by akoehler79

I wanted to try something different. This hit the spot! I doubled the recipe and only put in 1/8tsp cayenne and did chili powder and pepper to taste because I didn't want it to be too spicy for my 4yr old. I also added mushrooms and left the bay leaf out because I didn't have it on hand. Huge success!

Reviewed on Dec. 06, 2010 by kitchenmouseof5

Very good, I was out of stewed tomatoes, so I used a can of rotel tomatoes and diced a fresh tomatoe. It turned out great.

Reviewed on Feb. 19, 2010 by kjskjg212

I have made this many times. Sometimes I have used smoked sausage or kielbasa instead of ham and it is still just as delicious

Reviewed on Jan. 03, 2010 by kluesner5

This is one of my family and friends favorite recipes. I've made this many times and every time it gets rave reviews. It's easy and oh so good. I have also substituted smoked sausage for the ham and that's wonderful, too.

Reviewed on Sep. 30, 2009 by kluesner

I made this dish for friends and they told me their children almost fought over it. It's a great dish!!