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Jambalaya with Shrimp and Ham

Servings: 4 servings

Ingredients

  • 1 Tablespoon olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2-3 garlic cloves finely minced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon tomato paste
  • 6 ounces smoked ham diced
  • 2 1/2 cups low-sodium chicken broth
  • 1 14.5 ounces can no-salt added diced tomatoes, with juices
  • 1 cup uncooked long-grain white rice
  • 1 lb. medium shrimp peeled and deveined
  • Salt and pepper to taste
  • Hot pepper sauce

Instructions

  • Heat olive oil in a large dutch oven over medium heat. Add the onion, bell peppers and cook until softened, about 10 minutes. Add garlic and stir for another 30 seconds.
  • Add in the paprika, oregano, thyme, bay leaf, cayenne pepper, tomato paste, ham, chicken broth and tomatoes. Bring to a boil.
  • Stir in rice, cover and reduce heat to low. Simmer until rice is tender, about 20 minutes. Most of the liquid will be absorbed as well.
  • Add the shrimp and cover. Cook for another 5 minutes or until shrimp is fully cooked. Salt and pepper to taste. Serve with hot sauce on the side, if you like it extra hot!