Shrimp and Ham Creole Jambalaya
Yield: 8 cups of Jambalaya
Servings: 5 - 6 people
Ingredients
- 2 tablespoon unsalted butter
- 2 onions, coarsely chopped
- 2 stalks celery, diced
- 2 garlic cloves or ½ teaspoon 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 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon parsley
- ½ teaspoon thyme
- ½ -1 teaspoon 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 teaspoon 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!