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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking. Ingredients:
1 cup cubed fully cooked ham |
3/4 cup chopped onion |
1 garlic clove, minced |
2 tablespoons vegetable oil |
2 cups chicken broth |
1 can (14-1/2 ounces) stewed tomatoes |
2 tablespoons minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon each cayenne pepper, chili powder and pepper |
1 bay leaf |
1 cup uncooked long grain rice |
1 pound uncooked medium shrimp, peeled and deveined |
Directions:
1. In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf. Yield: 4 servings.
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