Ingredients for Ham and Shrimp Jambalaya<\/h2>\n\n- Cubed ham:<\/strong> This ham and shrimp jambalaya recipe is made with precooked ham. It’s a great opportunity to use leftover ham, but any cubed ham will do.<\/li>\n
- Onion:<\/strong> White or yellow is the best type of onion<\/a> for jambalaya with ham and shrimp.<\/li>\n
- Garlic:<\/strong> Minced garlic<\/a> adds a zesty flavor to the jambalaya.<\/li>\n
- Vegetable oil:<\/strong> Use a neutral cooking oil<\/a> to saute the ham and aromatics. Vegetable or canola oil are best.<\/li>\n
- Chicken broth:<\/strong> Chicken broth adds a savory flavor to this jambalaya recipe with ham and shrimp. Use any low-sodium chicken broth brand<\/a> to control the salt in this dish. Homemade chicken stock<\/a> is an excellent option if you have some handy.<\/li>\n
- Stewed tomatoes:<\/strong> Use your favorite canned variety of stewed tomatoes, like the particularly flavorful San Marzano tomatoes. You could even make stewed tomatoes<\/a> from scratch!<\/li>\n
- Fresh parsley:<\/strong> Fresh minced parsley adds a pop of color and fresh herbal flavor to the jambalaya. If you don’t have fresh parsley, use 2 teaspoons of dried parsley instead.<\/li>\n
- Seasonings:<\/strong> This jambalaya recipe with ham and shrimp includes dried thyme, cayenne pepper, chili powder, salt and pepper. Feel free to play around with the amount of cayenne pepper and chili powder to make this shrimp and ham jambalaya just as spicy as you like it. You could also use a Creole or Cajun seasoning mix for the herbs and spices.<\/li>\n
- Bay leaf:<\/strong> A bay leaf<\/a> enhances this ham and shrimp jambalaya recipe.<\/li>\n
- Rice:<\/strong> All jambalaya recipes include rice. This one incorporates long-grain rice, which is cooked in the dish rather than made separately.<\/li>\n
- Shrimp:<\/strong> For the best flavor, use raw medium shrimp (sized at 31-40 per pound). If buying frozen shrimp, look for ones with the shells on but the heads removed; these are often already deveined.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Saute the ham, onion and garlic<\/h3>\n
In a large skillet, cook the ham, onion and garlic in oil until the onion is tender.<\/p>\n
Step 2: Add the broth<\/h3>\n
Stir in the broth, tomatoes, parsley and seasonings. Bring the mixture to a boil.<\/p>\n
Step 3: Cook the rice<\/h3>\n
Stir in the rice. Reduce the heat, then cover the skillet and simmer the rice for 15 minutes.<\/p>\n
Step 4: Cook the shrimp<\/h3>\n
Add the shrimp and cook for five minutes longer, or until the shrimp turn pink and the rice is tender. Discard the bay leaf. If you’d like, garnish the jambalaya with additional fresh parsley and serve it.<\/p>\n
Editor’s Tip:<\/em> Cooked shrimp should be pink and in a C shape. Overcooked shrimp usually form more of an “O.”<\/p>\n![\"3\/4th](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Ham-and-Shrimp-Jambalaya_FT25_17023_JR_0314_2.jpg\")
Josh Rink for Taste Recipes<\/span><\/span><\/p>\nHam and Shrimp Jambalaya Variations<\/h2>\n\n- Use spicy sausage:<\/strong> For a spicier jambalaya, replace the ham with spicy andouille sausage<\/a>, a staple of Cajun cuisine. Spanish chorizo would also be a delicious option.<\/li>\n
- Add more seafood:<\/strong> Pile on the seafood to make an even heartier jambalaya. Crabmeat, whitefish (think cod or halibut) and crawfish are all tasty additions.<\/li>\n
- Make it Cajun-style:<\/strong> Skip the tomatoes, and you’ll have a Cajun-style jambalaya. Tomatoes are the main difference between Cajun and Creole cuisine<\/a>.<\/li>\n
- Pile on the veggies:<\/strong> Saute chopped celery and bell peppers with the onion to add flavor and texture to this jambalaya. The trio of celery, green bell peppers and onion is known as the Cajun holy trinity<\/a>.<\/li>\n<\/ul>\n
How to Store Ham and Shrimp Jambalaya<\/h2>\n
After allowing the jambalaya with ham and shrimp to cool completely, transfer it to an airtight container and store it in the refrigerator for up to four days.<\/p>\n
How do you reheat ham and shrimp jambalaya?<\/h3>\n
Because shrimp can be a bit finicky when it comes to reheating, your best option is to reheat ham and shrimp jambalaya over medium-low heat on the stovetop. Pour in a little extra chicken broth to add moisture as it reheats.<\/p>\n
Ham and Shrimp Jambalaya Tips<\/h2>\n
![\"overhead](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Ham-and-Shrimp-Jambalaya_FT25_17023_JR_0314_3.jpg\")
Josh Rink for Taste Recipes<\/span><\/span><\/p>\nWhat’s the best way to clean and devein shrimp?<\/h3>\n
While it may seem daunting to clean and devein shrimp<\/a>, don’t be intimidated! You can opt to leave the head and tail on for cooking, or you can remove them beforehand. To remove the head, pinch and twist it in a single motion until it comes free. To remove the legs, hold the back of the shrimp and pull the legs free. To devein the shrimp, first use a sharp paring knife to expose the vein by cutting into the shrimp along its back. Use the knife tip to loosen the vein, then grab it with your fingers and gently pull it toward the tail to remove it.<\/p>\nWhat can you serve with ham and shrimp jambalaya?<\/h3>\n
Try one of our favorite southern side dishes<\/a> with your ham and shrimp jambalaya, like hush puppies<\/a>, collard greens with bacon<\/a> or black-eyed pea tomato salad<\/a>. And don’t forget to serve it with skillet cornbread<\/a>, slices of crusty French bread<\/a> or a basket of cheddar corn biscuits<\/a> or buttermilk biscuits<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"This one-skillet ham and shrimp jambalaya recipe is bold and spicy, and the perfect way to use up leftover cooked ham.<\/p>\n","protected":false},"author":7061,"featured_media":2126592,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304292,304338,307049,303966,303887,306848,304268,324623,307579,307559,307064,304020,304005,303883,307594,304353],"categories-v2":[308319,308984,308481,308305,308992,310085,308495,308478,309603,259483,309177,310563,310541,310142,308594,308549,308476,339211,309005],"coauthors":[145797],"recommended_recipes":[{"post_title":"Chicken Jambalaya","post_link":"\/recipes\/chicken-jambalaya\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Jambalaya_EXPS_TOHD24_17627_KristinaVanni_5.jpg"},{"post_title":"Ham and Rice","post_link":"\/recipes\/skillet-ham-rice\/","post_image":"\/wp-content\/uploads\/2025\/01\/Ham-and-Rice_EXPS_TOHD24_17225_LeticiaAlmeida_06.jpg"},{"post_title":"Ham and Potatoes Au Gratin","post_link":"\/recipes\/ham-and-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Potatoes-Au-Gratin_EXPS_TOHVP23_4218_MF_12_11_HamAndPotatoesAuGratin_2.jpg"},{"post_title":"Shrimp Mac and Cheese","post_link":"\/recipes\/shrimp-mac-and-cheese\/","post_image":"\/wp-content\/uploads\/2024\/05\/EXPS_TOHD24_276694_KristinaVanni_8.jpg"},{"post_title":"Jambalaya Rice Salad","post_link":"\/recipes\/jambalaya-rice-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Jambalaya-Rice-Salad_EXPS_THFM17_39621_D09_27_9b.jpg"},{"post_title":"Foil-Packet Shrimp and Sausage Jambalaya","post_link":"\/recipes\/foil-packet-shrimp-and-sausage-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/06\/Foil-Packet-Shrimp-and-Sausage-Jambalaya_EXPS_SDAS18_219065_D03_28__6b.jpg"},{"post_title":"Ham, Potato and Pepper Chowder","post_link":"\/recipes\/ham-potato-and-pepper-chowder\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ham-Potato-and-Pepper-Chowder_EXPS_SDAS17_202292_B04_11_3b.jpg"},{"post_title":"Sausage Jambalaya","post_link":"\/recipes\/sausage-jambalaya\/","post_image":"\/wp-content\/uploads\/2025\/02\/Sausage-Jambalaya_EXPS_FT25_3251_EC_0124_1.jpg"},{"post_title":"Ham with Mixed Fruit","post_link":"\/recipes\/ham-with-mixed-fruit\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28604_QC10596D14.jpg"},{"post_title":"Ham and Shrimp Macaroni Salad","post_link":"\/recipes\/ham-and-shrimp-macaroni-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10639_QC10054C37.jpg"},{"post_title":"Jambalaya","post_link":"\/recipes\/jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19382_LT10289D57.jpg"},{"post_title":"Turkey Sausage Jambalaya","post_link":"\/recipes\/turkey-sausage-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27518_QC10483D64A.jpg"},{"post_title":"Skillet Shrimp Jambalaya","post_link":"\/recipes\/skillet-shrimp-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/Skillet-Shrimp-Jambalaya_EXPS_ESODR22_25827_DR_03_01_4b.jpg"},{"post_title":"Smoked Sausage Jambalaya","post_link":"\/recipes\/smoked-sausage-jambalaya\/","post_image":"\/wp-content\/uploads\/2017\/09\/Smoked-Sausage-Jambalaya_exps36802_SD2401791A10_09_2bC_RMS.jpg"},{"post_title":"Ham with Mango Salsa","post_link":"\/recipes\/ham-with-mango-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25189_WNC62337D169.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ham-and-Shrimp-Jambalaya_EXPS_FT25_17023_JR_0314_1.jpg","long_pin_file":{"ID":2127959,"id":2127959,"title":"Ham And Shrimp Jambalaya Ft25 17023 Jr 0314 1 Long Pin","filename":"Ham-and-Shrimp-Jambalaya_FT25_17023_JR_0314_1_Long-Pin.jpg","filesize":396215,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Ham-and-Shrimp-Jambalaya_FT25_17023_JR_0314_1_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2127959","alt":"overhead vertical shot of Ham and Shrimp Jambalaya, presented in a cast iron skillet; 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This bold and spicy ham and shrimp jambalaya recipe is the best recipe for using it all up.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the ham, onion and garlic","text":"In a large skillet, cook the ham, onion and garlic in oil until the onion is tender."},{"@type":"HowToStep","name":"Add the broth","text":"Stir in the broth, tomatoes, parsley and seasonings. Bring the mixture to a boil."},{"@type":"HowToStep","name":"Cook the rice","text":"Stir in the rice. Reduce the heat, then cover the skillet and simmer the rice for 15 minutes."},{"@type":"HowToStep","name":"Cook the shrimp","text":"Add the shrimp and cook for five minutes longer, or until the shrimp turn pink and the rice is tender. Discard the bay leaf. If you'd like, garnish the jambalaya with additional fresh parsley and serve it. Editor's Tip: Cooked shrimp should be pink and in a C shape. Overcooked shrimp usually form more of an \"O.\"","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Ham-and-Shrimp-Jambalaya_FT25_17023_JR_0314_2.jpg"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Susan Bronson"}],"nutrition":{"@type":"NutritionInformation","calories":" 422 calories","fatContent":"11g fat (2g saturated fat)","cholesterolContent":"187mg cholesterol","sodiumContent":"1591mg sodium","carbohydrateContent":"49g carbohydrate (8g sugars","fiberContent":"2g fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marsha428"},"reviewBody":"
Rave reviews from my husband and adult son (and me). I modified the spice a little by using a teaspoon of Cajun seasoning in lieu of the salt, cayenne, pepper and chili powder. I also used a cup of trinity veges instead of just onion. I've been ordered to keep this in our regular meal plan, and my son wants to be around next time to learn how to make it. :-) <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFlask"},"reviewBody":"Thanks! This was yum. Goes well with corn on the cobb","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleStrawberry"},"reviewBody":"I made this dish for friends and they told me their children almost fought over it. It's a great dish!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRocket"},"reviewBody":"A spicy, filling five-star dish. You can easily customize this for a family or a crowd. I made it according to the directions, though when I make it next time I will omit the salt called for in the recipe as the ham is salty enough. If your ham is not very salty, you may need to add the salt a little at a time until it meets your preference. If you\u2019re not a fan of the spice, you can cut down on, or eliminate, the cayenne or chili powder. I did have to add a little more water as the rice was still a little too firm even after 15 minutes but otherwise, this turned out perfectly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBattery"},"reviewBody":"Replaced chili powder with blackening seasoning and used diced tomatoes in place of stewed...great outcome! Served with cheddar biscuits, yum. Will make again!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenScissors"},"reviewBody":"This is a fabulous meal! Nothing needed to be changed or modified.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButterfly"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPopsicle"},"reviewBody":"This is one of my family and friends favorite recipes. I've made this many times and every time it gets rave reviews. It's easy and oh so good. I have also substituted smoked sausage for the ham and that's wonderful, too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedRaindrop"},"reviewBody":"I have made this many times. Sometimes I have used smoked sausage or kielbasa instead of ham and it is still just as delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueButterfly"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueAirBalloon"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBandAid"},"reviewBody":"fabulous. great tasting and quick. the best combination","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"17023","romance_copy_dek":"Got leftover ham? This bold and spicy ham and shrimp jambalaya recipe is the best recipe for using it all up.","enhanced_recipe_title":"Ham and Shrimp Jambalaya","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup cubed fully cooked ham","IngredientText":"1 cup cubed fully cooked ham"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup chopped onion","IngredientText":"3\/4 cup chopped onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons vegetable oil","IngredientText":"2 tablespoons vegetable oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups chicken broth","IngredientText":"2 cups chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (14-1\/2 ounces) stewed tomatoes","IngredientText":"1 can (14-1\/2 ounces) stewed tomatoes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh parsley","IngredientText":"2 tablespoons minced fresh parsley"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon minced fresh thyme","IngredientText":"1\/2 teaspoon minced fresh thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon each cayenne pepper, chili powder and pepper","IngredientText":"1\/8 teaspoon each cayenne pepper, chili powder and pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bay leaf","IngredientText":"1 bay leaf"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup uncooked long grain rice","IngredientText":"1 cup uncooked long grain rice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked medium shrimp, peeled and deveined","IngredientText":"1 pound uncooked medium shrimp, peeled and deveined"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ham-and-Shrimp-Jambalaya_EXPS_FT25_17023_JR_0314_1.jpg","RecipeId":17023,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Ham and Shrimp Jambalaya Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Ham-and-Shrimp-Jambalaya_EXPS_FT25_17023_JR_0314_1.jpg","ContributorId":null,"Firstname":"Marguerite","Lastname":"Shaeffer","City":"Sewell","StateDescription":"New Jersey","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Cook: 25 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Ham and Shrimp Jambalaya","SubmittedTitle":"Shrimp Jambalaya","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT25_17023_JR_0314_2.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":25,"TotalTimeInMinutes":40,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Shrimp Jambalaya","OriginalSourceProject":"Shrimp Jambalaya","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. 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Directions<\/h2>\nStep 1: Saute the ham, onion and garlic<\/h3>\n
In a large skillet, cook the ham, onion and garlic in oil until the onion is tender.<\/p>\n
Step 2: Add the broth<\/h3>\n
Stir in the broth, tomatoes, parsley and seasonings. Bring the mixture to a boil.<\/p>\n
Step 3: Cook the rice<\/h3>\n
Stir in the rice. Reduce the heat, then cover the skillet and simmer the rice for 15 minutes.<\/p>\n
Step 4: Cook the shrimp<\/h3>\n
Add the shrimp and cook for five minutes longer, or until the shrimp turn pink and the rice is tender. Discard the bay leaf. If you’d like, garnish the jambalaya with additional fresh parsley and serve it.<\/p>\n
Editor’s Tip:<\/em> Cooked shrimp should be pink and in a C shape. Overcooked shrimp usually form more of an “O.”<\/p>\n After allowing the jambalaya with ham and shrimp to cool completely, transfer it to an airtight container and store it in the refrigerator for up to four days.<\/p>\n Because shrimp can be a bit finicky when it comes to reheating, your best option is to reheat ham and shrimp jambalaya over medium-low heat on the stovetop. Pour in a little extra chicken broth to add moisture as it reheats.<\/p>\n While it may seem daunting to clean and devein shrimp<\/a>, don’t be intimidated! You can opt to leave the head and tail on for cooking, or you can remove them beforehand. To remove the head, pinch and twist it in a single motion until it comes free. To remove the legs, hold the back of the shrimp and pull the legs free. To devein the shrimp, first use a sharp paring knife to expose the vein by cutting into the shrimp along its back. Use the knife tip to loosen the vein, then grab it with your fingers and gently pull it toward the tail to remove it.<\/p>\n Try one of our favorite southern side dishes<\/a> with your ham and shrimp jambalaya, like hush puppies<\/a>, collard greens with bacon<\/a> or black-eyed pea tomato salad<\/a>. And don’t forget to serve it with skillet cornbread<\/a>, slices of crusty French bread<\/a> or a basket of cheddar corn biscuits<\/a> or buttermilk biscuits<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":" This one-skillet ham and shrimp jambalaya recipe is bold and spicy, and the perfect way to use up leftover cooked ham.<\/p>\n","protected":false},"author":7061,"featured_media":2126592,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304292,304338,307049,303966,303887,306848,304268,324623,307579,307559,307064,304020,304005,303883,307594,304353],"categories-v2":[308319,308984,308481,308305,308992,310085,308495,308478,309603,259483,309177,310563,310541,310142,308594,308549,308476,339211,309005],"coauthors":[145797],"recommended_recipes":[{"post_title":"Chicken Jambalaya","post_link":"\/recipes\/chicken-jambalaya\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Jambalaya_EXPS_TOHD24_17627_KristinaVanni_5.jpg"},{"post_title":"Ham and Rice","post_link":"\/recipes\/skillet-ham-rice\/","post_image":"\/wp-content\/uploads\/2025\/01\/Ham-and-Rice_EXPS_TOHD24_17225_LeticiaAlmeida_06.jpg"},{"post_title":"Ham and Potatoes Au Gratin","post_link":"\/recipes\/ham-and-potatoes-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Potatoes-Au-Gratin_EXPS_TOHVP23_4218_MF_12_11_HamAndPotatoesAuGratin_2.jpg"},{"post_title":"Shrimp Mac and Cheese","post_link":"\/recipes\/shrimp-mac-and-cheese\/","post_image":"\/wp-content\/uploads\/2024\/05\/EXPS_TOHD24_276694_KristinaVanni_8.jpg"},{"post_title":"Jambalaya Rice Salad","post_link":"\/recipes\/jambalaya-rice-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Jambalaya-Rice-Salad_EXPS_THFM17_39621_D09_27_9b.jpg"},{"post_title":"Foil-Packet Shrimp and Sausage Jambalaya","post_link":"\/recipes\/foil-packet-shrimp-and-sausage-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/06\/Foil-Packet-Shrimp-and-Sausage-Jambalaya_EXPS_SDAS18_219065_D03_28__6b.jpg"},{"post_title":"Ham, Potato and Pepper Chowder","post_link":"\/recipes\/ham-potato-and-pepper-chowder\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ham-Potato-and-Pepper-Chowder_EXPS_SDAS17_202292_B04_11_3b.jpg"},{"post_title":"Sausage Jambalaya","post_link":"\/recipes\/sausage-jambalaya\/","post_image":"\/wp-content\/uploads\/2025\/02\/Sausage-Jambalaya_EXPS_FT25_3251_EC_0124_1.jpg"},{"post_title":"Ham with Mixed Fruit","post_link":"\/recipes\/ham-with-mixed-fruit\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28604_QC10596D14.jpg"},{"post_title":"Ham and Shrimp Macaroni Salad","post_link":"\/recipes\/ham-and-shrimp-macaroni-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10639_QC10054C37.jpg"},{"post_title":"Jambalaya","post_link":"\/recipes\/jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19382_LT10289D57.jpg"},{"post_title":"Turkey Sausage Jambalaya","post_link":"\/recipes\/turkey-sausage-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27518_QC10483D64A.jpg"},{"post_title":"Skillet Shrimp Jambalaya","post_link":"\/recipes\/skillet-shrimp-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/Skillet-Shrimp-Jambalaya_EXPS_ESODR22_25827_DR_03_01_4b.jpg"},{"post_title":"Smoked Sausage Jambalaya","post_link":"\/recipes\/smoked-sausage-jambalaya\/","post_image":"\/wp-content\/uploads\/2017\/09\/Smoked-Sausage-Jambalaya_exps36802_SD2401791A10_09_2bC_RMS.jpg"},{"post_title":"Ham with Mango Salsa","post_link":"\/recipes\/ham-with-mango-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25189_WNC62337D169.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ham-and-Shrimp-Jambalaya_EXPS_FT25_17023_JR_0314_1.jpg","long_pin_file":{"ID":2127959,"id":2127959,"title":"Ham And Shrimp Jambalaya Ft25 17023 Jr 0314 1 Long Pin","filename":"Ham-and-Shrimp-Jambalaya_FT25_17023_JR_0314_1_Long-Pin.jpg","filesize":396215,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Ham-and-Shrimp-Jambalaya_FT25_17023_JR_0314_1_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2127959","alt":"overhead vertical shot of Ham and Shrimp Jambalaya, presented in a cast iron skillet; 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This bold and spicy ham and shrimp jambalaya recipe is the best recipe for using it all up.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the ham, onion and garlic","text":"In a large skillet, cook the ham, onion and garlic in oil until the onion is tender."},{"@type":"HowToStep","name":"Add the broth","text":"Stir in the broth, tomatoes, parsley and seasonings. Bring the mixture to a boil."},{"@type":"HowToStep","name":"Cook the rice","text":"Stir in the rice. Reduce the heat, then cover the skillet and simmer the rice for 15 minutes."},{"@type":"HowToStep","name":"Cook the shrimp","text":"Add the shrimp and cook for five minutes longer, or until the shrimp turn pink and the rice is tender. Discard the bay leaf. If you'd like, garnish the jambalaya with additional fresh parsley and serve it. Editor's Tip: Cooked shrimp should be pink and in a C shape. Overcooked shrimp usually form more of an \"O.\"","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Ham-and-Shrimp-Jambalaya_FT25_17023_JR_0314_2.jpg"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Susan Bronson"}],"nutrition":{"@type":"NutritionInformation","calories":" 422 calories","fatContent":"11g fat (2g saturated fat)","cholesterolContent":"187mg cholesterol","sodiumContent":"1591mg sodium","carbohydrateContent":"49g carbohydrate (8g sugars","fiberContent":"2g fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marsha428"},"reviewBody":" Rave reviews from my husband and adult son (and me). I modified the spice a little by using a teaspoon of Cajun seasoning in lieu of the salt, cayenne, pepper and chili powder. I also used a cup of trinity veges instead of just onion. I've been ordered to keep this in our regular meal plan, and my son wants to be around next time to learn how to make it. :-) <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFlask"},"reviewBody":"Thanks! This was yum. Goes well with corn on the cobb","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleStrawberry"},"reviewBody":"I made this dish for friends and they told me their children almost fought over it. It's a great dish!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRocket"},"reviewBody":"A spicy, filling five-star dish. You can easily customize this for a family or a crowd. I made it according to the directions, though when I make it next time I will omit the salt called for in the recipe as the ham is salty enough. If your ham is not very salty, you may need to add the salt a little at a time until it meets your preference. If you\u2019re not a fan of the spice, you can cut down on, or eliminate, the cayenne or chili powder. I did have to add a little more water as the rice was still a little too firm even after 15 minutes but otherwise, this turned out perfectly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBattery"},"reviewBody":"Replaced chili powder with blackening seasoning and used diced tomatoes in place of stewed...great outcome! Served with cheddar biscuits, yum. Will make again!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenScissors"},"reviewBody":"This is a fabulous meal! Nothing needed to be changed or modified.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButterfly"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPopsicle"},"reviewBody":"This is one of my family and friends favorite recipes. I've made this many times and every time it gets rave reviews. It's easy and oh so good. I have also substituted smoked sausage for the ham and that's wonderful, too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedRaindrop"},"reviewBody":"I have made this many times. Sometimes I have used smoked sausage or kielbasa instead of ham and it is still just as delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueButterfly"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueAirBalloon"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBandAid"},"reviewBody":"fabulous. great tasting and quick. the best combination","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"17023","romance_copy_dek":"Got leftover ham? 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","NoOfRatings":12,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Ham-and-Shrimp-Jambalaya_EXPS_FT25_17023_JR_0314_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Ham-and-Shrimp-Jambalaya_EXPS_FT25_17023_JR_0314_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Ham and Shrimp Jambalaya"}},"analytics":[],"yoast_head":"\nJosh Rink for Taste Recipes<\/span><\/span><\/p>\nHam and Shrimp Jambalaya Variations<\/h2>\n
\n
How to Store Ham and Shrimp Jambalaya<\/h2>\n
How do you reheat ham and shrimp jambalaya?<\/h3>\n
Ham and Shrimp Jambalaya Tips<\/h2>\n
Josh Rink for Taste Recipes<\/span><\/span><\/p>\nWhat’s the best way to clean and devein shrimp?<\/h3>\n
What can you serve with ham and shrimp jambalaya?<\/h3>\n