Jambalaya with Shrimp and Ham

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

Rated: 5 stars out of 5Rate itRead users' reviews (66)

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
Becky Airmont, NY 02-07-2010
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Veggie, Pesce and Meaty (continued)
Rated: 5 stars out of 5

just plain shrimp (10 of them). In a separate pan I lightly fried 1/4 inch cubed tofu (extra firm or firm) in 1 Tbsp olive... oil, then added it to the veggies and tomatoes. I simmered everything as directed for 20 minutes, then added the shrimp for 5 more minutes, and let it sit in the pot, since it was a bit underdone. I added Jamaican Choice Hot Pepper Yellow Sauce to my bowl, since I like it hot. The others had it plain and loved it all the same. Next time I'll use Morningstar Sausage links for a smoky sausage taste. Delish!Read more
recipe Jambalaya with Shrimp and Ham
Becky Airmont, NY 02-07-2010
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Vegetarian and Pescatarian Version
Rated: 5 stars out of 5

I'm a vegetarian, my daughter is a Pescatarian (fish & crustaceans - but no meat), and hubby is omniverous. So I made the... recipe almost to spec, but since I didn't have tomato paste, I used an 8 oz can of tomato sauce and cooked everything in the same pot up until the meat addition. I used a veggie broth instead of chicken and then split the pot contents in half. One half went into a pot to which I added 1/4 of a Hillshire Farm Summer Sausage, and then about 10 defrosted shrimps. The other pot had Read more
recipe Jambalaya with Shrimp and Ham
Autumn Zimmerman, MN 01-07-2010
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Flavorful and Delicious
Rated: 5 stars out of 5

This recipe was very good, it was enjoyed by all. Added Tabasco to taste, adding a little extra kick. Will definitely make... again.Read more
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