Ham and Shrimp Jambalaya Recipe
Ham and Shrimp Jambalaya Recipe photo by Taste of Home

Ham and Shrimp Jambalaya Recipe

Publisher Photo
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: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings

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

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.

Directions

  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 15-20 minutes or until rice is tender. Add shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf. Yield: 4 servings.
Originally published as Shrimp Jambalaya in Quick Cooking January/February 2002, p29

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.

This recipe pairs well with a light white wine.

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Reviews for Ham and Shrimp Jambalaya

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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MY REVIEW
Reviewed May. 17, 2014

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

MY REVIEW
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!

MY REVIEW
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!

MY REVIEW
Reviewed Dec. 6, 2010

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.

MY REVIEW
Reviewed Feb. 19, 2010

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

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