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 Daily Chef Uncooked Medium Shrimp, peeled and deveined
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- 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
Nutritional Facts: 1 serving (1 cup) equals 422 calories, 11 g fat (2 g saturated fat), 187 mg cholesterol, 1,591 mg sodium,