Ham and Shrimp Jambalaya Recipe
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.
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 cup: 422 calories, 11g fat (2g saturated fat), 187mg cholesterol, 1591mg sodium, 49g carbohydrate (8g sugars, 2g fiber), 30g protein


  1. 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 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf. Yield: 4 servings.
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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Reviewed Aug. 12, 2015

"fabulous. great tasting and quick. the best combination"

Reviewed Jan. 7, 2015

"Replaced chili powder with blackening seasoning and used diced tomatoes in place of stewed...great outcome! Served with cheddar biscuits, yum. Will make again!!"

Reviewed May. 17, 2014

"This is a fabulous meal! Nothing needed to be changed or modified."

Reviewed Aug. 1, 2011

"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 Apr. 9, 2011

"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!"

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