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Shrimp and ham jambalaya

1 hour 10 minutes
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

Let the good times roll with this easy jambalaya recipe—spicy and full of colorful veggies!

  • Ingredients
  • Method

Ingredients

cooking spray

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

Method

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

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