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Shrimp and ham jambalaya
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Let the good times roll with this easy jambalaya recipe—spicy and full of colorful veggies!
1 large onion, chopped
1 large garlic clove, minced
Salt and freshly ground black pepper
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 stalks with some leaves, thinly sliced
2 cups chicken broth, boiling
¼lb lean ham (all visible fat removed), cut into ½in chunks
1 tsp paprika
1 tsp dried thyme
1/8 tsp cayenne pepper
1 cup dried long-grain rice
1 (14.5oz) can diced tomatoes, drained
½lb large cooked and peeled shrimp, halved lengthwise
4 scallions, sliced
2 tbsp chopped fresh parsley
- Preheat the oven to 350°F.
- Spray a Dutch oven with cooking spray and place over medium heat. Add the onion and garlic and a pinch of salt. Cook, stirring often, until starting to get tender, about 5 minutes.
- Stir in the bell peppers, celery and 1 tbsp 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 tsp each salt and black pepper. Cook, stirring 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 5 minutes to heat through. Sprinkle with the scallions and parsley and serve hot.