Shrimp and Ham Creole Jambalaya
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Shrimp and Ham Creole Jambalaya
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Yield: 8 cups of Jambalaya
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Ingredients
- 2 Tbsp butter unsalted
- 2 onion coarsely chopped
- 2 talks celery diced
- 2 garlic or ½ tsp garlic powder, cloves
- ½ green bell pepper cored, seeded and diced
- 4 c ham roughly 1 lb, diced, cooked
- 1 can (14.5 oz) tomato un-drained, diced
- 2 Tbsp tomato paste
- 1 bay leaf
- 1 Tbsp parsley
- ½ tsp thyme
- ½ -1 tsp cayenne pepper powder depending on your heat preference
- 1 ½ c white rice dry
- 2 ½ c chicken broth (we prefer low sodium)
- ½ lb Shrimp shelled, raw
- ½ -1 tsp salt
Instructions
- In a Dutch oven or large soup pot, heat the oil. Add the onions and sauté over medium high heat, 2-3 minutes.
- Add the celery, garlic, and pepper, and sauté an additional 3-4 minutes, until the onions are lightly golden.
- Add the ham and mix well.
- Add the tomatoes, paste, and seasonings (except the salt). Mix well.
- Add the rice and broth. Bring the mixture to a boil.
- Reduce the heat to medium low. Cover the pot and simmer for 15-20 minutes, until the rice is tender. (Checking near the end of the cooking time to be sure the jambalaya doesn’t need more broth.)
- Add the shrimp and mix to combine. Cover and cook for 5 minutes more, over low heat, until the shrimp is pink and cooked through.
- Taste the jambalaya and add salt and extra cayenne powder as desired.
Notes
- This recipe was updated February 2017. We made the Jambalaya even tastier! Enjoy!
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