Taste of Home
Ham and Shrimp Jambalaya
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 4 servings.
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.
Ingredients
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1 cup cubed fully cooked ham
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3/4 cup chopped onion
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1 garlic clove, minced
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2 tablespoons vegetable oil
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2 cups chicken broth
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1 can (14-1/2 ounces) stewed tomatoes
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2 tablespoons minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon dried thyme
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1/8 teaspoon each cayenne pepper, chili powder and pepper
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1 bay leaf
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1 cup uncooked long grain rice
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1 pound uncooked medium shrimp, peeled and deveined
Directions
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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.
Nutrition Facts
1 cup: 422 calories, 11g fat (2g saturated fat), 187mg cholesterol, 1591mg sodium, 49g carbohydrate (8g sugars, 2g fiber), 30g protein.
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