Prep Time 10 minutes Cook Time 25 minutes
The French word for ham is 'jambon' which is where the term 'jambalaya' comes from. Any jambalaya just isn't right to me if it doesn't contain the smoked meat. This shrimp version is quick and flavorful with just the right kick.
by Anne Coleman
What you'll need
- 1 pound shelled and deveined shrimp
- 2 1/2 cups chicken broth
- 1 cup long grain white rice
- 1 cup diced onion
- 1 cup diced lean ham
- 16 ounces diced tomato
- 1/2 cup diced celery
- 1/3 cup each diced green, yellow and red peppers
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 1 teaspoon Cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 bay leaf
Notes:
Serves 6
How to make it
- Heat a large and deep skillet over medium-high and add oil.
- Toss in onion, peppers, celery and garlic. Stir and cook for 5 minutes, or until fragrant.
- Add ham, tomato and chicken broth and heat for 2 minutes.
- Stir in rice and seasonings and turn the heat very low. Lid tightly and let cook for 20 minutes.
- After 20 minutes, check to see that the rice is tender and add the shrimp. Cover again and cook for an additional 5 minutes, or until shrimp is pink. Serve hot.
