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Ham and Shrimp Jambalaya

This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 cup cubed fully cooked ham
  • 3/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons vegetable oil
  • 2 cups chicken broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon each cayenne pepper, chili powder and pepper
  • 1 bay leaf
  • 1 cup uncooked long grain rice
  • 1 pound uncooked medium shrimp, peeled and deveined

Directions

  • In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts
1 cup: 422 calories, 11g fat (2g saturated fat), 187mg cholesterol, 1591mg sodium, 49g carbohydrate (8g sugars, 2g fiber), 30g protein.

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