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Shrimp and ham jambalaya
1 hour 10 minutes
- Preparation time:
- Cooking time:
- Total time:
Bring the taste of the Big Easy to your weekend table with this flavorful jambalaya.
1 large onion, chopped
1 large garlic clove, minced
1 red bell pepper, seeded and cut into strips, strips cut in half
1 green bell pepper, seeded and cut into strips, strips cut in half
2 large celery sticks with some leaves, thinly sliced
2 cups chicken broth, boiling
¼ lb. ham, cut into ½” chunks
1 tsp. paprika
1 tsp. dried thyme
⅛–¼ tsp. cayenne pepper
1 cup dried long-grain rice
1 (14½-oz.) drained can diced tomatoes
½ lb. large shrimp, cooked, peeled and halved lengthwise
4 scallions, sliced
2 Tbsp. chopped fresh parsley
*Up to 10 short sprays of any cooking spray* are Free. After that, count ½ Syn for every additional 5 sprays.
- Preheat the oven to 350°F. Spray a Dutch oven with cooking spray* and place over medium heat.
- Add the onion, garlic and a pinch of salt. Cook, stirring often, for about 5 minutes, until starting to get tender.
- Stir in the bell peppers, celery and 1 tablespoon of the broth. Cover and cook, stirring a couple of times, for about 5 minutes, until the vegetables are tender. Stir in the ham, then the paprika, thyme, cayenne and ½ teaspoon each salt and pepper. Cook, stirring, for about 30 seconds.
- Stir in the rice, drained tomatoes and the remaining broth, increase the heat to high and bring to a boil.
- Cover and place in the oven. Bake for 30-35 minutes, stirring with a fork halfway through, until the liquid has been absorbed and the rice is tender.
- Remove from the oven. With a fork, stir in the shrimp, cover and let stand for 5 minutes to heat through. Sprinkle with the scallions and parsley and serve immediately.