Easy, flavorful, hearty dish."I substituted the ham with keilbasa and made it for fifteen people. It was a huge hit. thanks" - jswis
Yield: 4 Ready in 30 minutes
35 people trying soon
|1 cupHam - fully cooked; cubed|
|3/4 cupOnion; chopped|
|1 cloveGarlic; minced|
|2 tbspVegetable oil; tblspoons|
|2 cupsChicken broth|
|1 14.5-oz canTomatoes; stewed|
|2 tbspFresh parsley; tblspoons, minced|
|1/4 teaspoonDried thyme|
|1/8 teaspoonCayenne pepper|
|1/8 teaspoonChili powder|
|1 cupLong grain rice; uncooked|
|1 poundShrimp; uncooked, medium, peeled and deveined|
Shrimp Jambalaya Preparation
In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 - 20 minutes or unitl rice is tender. Add shrimp; cook 5 minutes longer or until shrimp turn pink.
I keep diced ham pre-packaged in the freezer so this dish is very quick and easy to throw together. The flavor is outstanding. I have used white and brown rice and they both turn out great.
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