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Ham and Shrimp Jambalaya Recipe

Recipe by: Joan Wagner Teller

"This recipe has been around since at least the 1940s. A great family favorite."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook50 m
  • Ready In1 h
  • 1Heat butter in a large skillet over medium-high heat; saute onion until tender, about 5 minutes. Add beef broth, tomatoes, rice, parsley, garlic, salt, thyme, black pepper, cayenne pepper, chili powder, and bay leaf; cover skillet, reduce heat, and simmer until rice is tender and flavors blend, about 40 minutes.
  • 2Mix shrimp and ham into rice mixture and simmer until shrimp is cooked through, 5 to 10 minutes. Remove bay leaf.
Footnotes
  • Cook's Notes:
  • Can be stretched to serve 6.
  • Use more or less cayenne and chili powder to taste.
Ingredients
  • 4 servings
  • 511 cals
  • 2 tablespoons butter
  • 1 large onion, minced
  • 3 cups beef broth
  • 1 (28 ounce) can diced tomatoes
  • 1 cup rice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon chili powder
  • 1/2 bay leaf
  • 1 pound shrimp, shelled and cut into thirds
  • 1/2 pound cooked ham, cut into 1-inch cubes
Nutrition

Amount per serving ( 5 total)

  • Calories:
    511
    26%
  • Fat:
    18.3
    28%
  • Carbs:
    49
    16%
  • Protein:
    36.5
    73%
  • Cholesterol:
    220
    73%

Based on a 2,000 calorie diet

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