Jambalaya with Shrimp and Ham
Jambalaya with Shrimp and Ham
- Level: Intermediate
- Yield: 4 servings (serving size is 2 cups)
-
- Nutritional Analysis
- Per Serving
- Calories
- 440 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 190 milligrams
- Sodium
- 1040 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 3 grams
- Protein
- 38 grams
- Sugar
- 7 grams
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Level: Intermediate
- Yield: 4 servings (serving size is 2 cups)
-
- Nutritional Analysis
- Per Serving
- Calories
- 440 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 190 milligrams
- Sodium
- 1040 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 3 grams
- Protein
- 38 grams
- Sugar
- 7 grams
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
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 diced, smoked ham
2 1/2 cups low sodium chicken broth
One 14 1/2-ounce can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot pepper sauce
Directions
- Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.
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