Ham and Shrimp Jambalaya

Total Time Prep: 15 min. Cook: 25 min.

Yield 4 servings

Contest Winner

Test Kitchen Approved

Got leftover ham? This bold and spicy ham and shrimp jambalaya recipe is the best recipe for using it all up.

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
1/2 teaspoon minced fresh 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

Directions

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. If desired, top with additional fresh parsley and thyme.

Nutrition Facts

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

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.

Recipe Creator