Ham and Shrimp Jambalaya

4.6
(10)

This recipe has been around since at least the 1940s. A great family favorite.

1
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

  • 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

  • ¼ teaspoon dried thyme

  • teaspoon freshly ground black pepper

  • teaspoon cayenne pepper

  • teaspoon chili powder

  • ½ bay leaf

  • 1 pound shrimp, shelled and cut into thirds

  • ½ pound cooked ham, cut into 1-inch cubes

Directions

  1. Heat 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.

  2. Mix shrimp and ham into rice mixture and simmer until shrimp is cooked through, 5 to 10 minutes. Remove bay leaf.

Cook's Notes:

Can be stretched to serve 6.

Use more or less cayenne and chili powder to taste.

Nutrition Facts (per serving)

511 Calories
18g Fat
49g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 511
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 220mg 73%
Sodium 2427mg 106%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 37g
Vitamin C 46mg 228%
Calcium 140mg 11%
Iron 8mg 43%
Potassium 931mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.