Jambalaya with Shrimp and Ham (Ellie Krieger) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 large onion, diced |
1 red bell pepper, diced |
1 green bell pepper, diced |
2 cloves garlic, minced |
1/2 teaspoon salt, plus more, to taste |
1/4 teaspoon freshly ground black pepper, plus more, to taste |
1 teaspoon paprika |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 bay leaf |
1/4 teaspoon cayenne pepper |
1 tablespoon tomato paste |
6 ounces diced, smoked ham |
2 1/2 cups low sodium chicken broth |
1 (14 1/2-ounce) can no-salt added diced tomatoes |
1 cup uncooked long-grain white rice |
1 pound peeled and deveined medium shrimp |
hot pepper sauce |
Directions:
1. Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.
2. Recipe Analysis Note: Recipe Analysis Note: Ingredients without discrete measurements such as Salt, to taste or Ice cream, optional are omitted from analysis. This is because amounts can be highly variable and difficult to determine.
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