Jambalaya with Shrimp and Ham

Show: Healthy Appetite with Ellie Krieger Episode: One Pot Cooking

Rated: 5 stars out of 5Rate itRead users' reviews (63)

Cook Time:
35 min
Level:
Intermediate
Yield:
4 servings (serving size is 2 cups)

Times:

Prep: 20 min
Inactive Prep: --
Cook: 35 min
Total:: 55 min

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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
1 (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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Comments & Reviews

recipe Jambalaya with Shrimp and Ham
deanna Rochester, MN 11-12-2009
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SOOOOO GOOD!!
Rated: 5 stars out of 5

I sent this one to everyone I know. I followed the recipe exactly and it turned out just amazing. The flavor is perfect and... it is so hearty. Definitely deserves 5 stars!Read more
recipe Jambalaya with Shrimp and Ham
Lucy lake forest, CA 11-07-2009
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the best jambolaya ever
Rated: 5 stars out of 5

This recipe was excellent. I actually added a few of my touches in it. I put smoked paprika instead of regular just because I... was out of it, then instead of white rice, I put brown which took a little while longer to cook but that just made it even more richer for simmering for a long time, then instead of smoked ham, I put extra lean turkey smoked kielbasa, chopped the whole thing and dropped it in the pot. It came out sooooooo good, I could have gone for seconds and thirds but then it wouldnt be healthy anymore if I did that. LOL :) So thank you Ellie for this great recipe, I love your ideas. Next I am going to try your Mac and cheese.Read more
recipe Jambalaya with Shrimp and Ham
Patricia Lutherville, MD 10-03-2009
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Tasty, Pretty, Healthy, & Easy
Rated: 5 stars out of 5

This one's a keeper. We added 1 1/2 cups of frozen peas when we added the shrimp which made it even more colorful. The... portions are very generous, probably more than four servings for most eaters, even without the addition of the peas.Read more
recipe Jambalaya with Shrimp and Ham
Kristen New Albany, OH 09-19-2009
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So Yummy!
Rated: 5 stars out of 5

Made this last night when we had friends over for dinner. It was a huge hit, especially with the guys. It was thick with a... ton of flavor. We only made a few changes: 2 green bell peppers, instead of one red and one green (red were $3 at the store) no paprika because we were out fresh garden tomatoes instead of canned 8 oz smoked turkey sausage instead of ham 3 cups of low sodium chicken broth For extra heat: 1/2 t cayenne pepper 1 teaspoon Creole Seasoning (Zatteran's) 1/2 t crushed red pepper flakes There were four us and the guys had seconds so there wasn't much left. I'll probably double it next time so we can have left over. My husband love it! Read more
recipe Jambalaya with Shrimp and Ham
Dama san bruno, CA 07-21-2009
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Awesome, fast, and EASY
Rated: 5 stars out of 5

We were at a loss as to what to do with a pound of shrimp - flipped open Ellie's cookbook and since we had just about... everything on hand, made this recipe. We followed it almost to the T with the exception of the ham. Didn't have any on hand, so we took one chicken breast and diced it fine (1/2") and added right before adding the rice. It cooked nicely along with everything else. We used spanish smoked paprika instead of regular paprika and this gave it the lovely smokey flavor the smoked ham would have provided. We're big fans of spicy so we used 1 teaspoon cayenne instead of 1/4 tsp but kept all the other spices as listed in the recipe. Right before adding, we tossed the shrimp with a little extra salt pepper and cayenne to season them. Maybe next time I'll add some chicken andouille sausage for extra meatiness and flavor. This is a great recipe, tasted like something from a restaurant. Will def. make again! Did not taste low-cal at all. Read more
recipe Jambalaya with Shrimp and Ham
Elizabeth Harrisonburg, VA 05-18-2009
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not spicy at all
Rated: 3 stars out of 5

It was good... but as some other people, was not flavorful or spicy enough for us. I didn't quite double the seasonings...... but I wish I had tripled them. Other than that, very good.Read more