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Shrimp and Ham Creole Jambalaya

Yield: 8 cups of Jambalaya

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 5 - 6 people
Course: Dinner
Cuisine: American

Ingredients

  • 2 Tbsp unsalted butter
  • 2 onions, coarsely chopped
  • 2 stalks celery, diced
  • 2 garlic cloves or ½ tsp garlic powder
  • ½ green pepper, cored, seeded and diced
  • 4 c cooked ham roughly 1 lb, diced
  • 1 can (14.5 oz) diced tomatoes, un-drained
  • 2 Tbsp tomato paste
  • 1 bay leaf
  • 1 Tbsp parsley
  • ½ tsp thyme
  • ½ -1 tsp cayenne powder (depending on your heat preference)
  • 1 ½ c white rice, dry
  • 2 ½ c chicken broth (we prefer low sodium)
  • ½ lb raw shrimp, shelled
  • ½ -1 tsp salt

Instructions

    Cup of Yum
  1. In a Dutch oven or large soup pot, heat the oil. Add the onions and sauté over medium high heat, 2-3 minutes.
  2. Add the celery, garlic, and pepper, and sauté an additional 3-4 minutes, until the onions are lightly golden.
  3. Add the ham and mix well.
  4. Add the tomatoes, paste, and seasonings (except the salt). Mix well.
  5. Add the rice and broth. Bring the mixture to a boil.
  6. 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.)
  7. 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.
  8. 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!