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Ham and Shrimp Jambalaya

 Ham and Shrimp Jambalaya
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.
4 ServingsPrep: 15 min. Cook: 30 min.


  • 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


  • 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.

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Ham and Shrimp Jambalaya (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.