The French word for ham is 'jambon' which is where the term 'jambalaya' comes from. Any jambalaya just isn't right to me if it doesn't contain the smoked meat. This shrimp version is quick and flavorful with just the right kick.
Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 6 servings
2 Tablespoons vegetable oil
1 cup diced onion
1/2 cup diced celery
1/3 cup each diced green, yellow and red peppers
1 cup diced lean ham
2 cloves minced garlic
16 ounces diced tomato
2 1/2 cups chicken broth
1 cup long grain white rice
1 teaspoon Cayenne pepper
1 teaspoon paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
1 bay leaf
1 pound shelled and deveined shrimp
- Heat a large and deep skillet over medium-high and add oil.
- Toss in onion, peppers, celery and garlic. Stir and cook for 5 minutes, or until fragrant.
- Add ham, tomato and chicken broth and heat for 2 minutes.
- Stir in rice and seasonings and turn the heat very low. Lid tightly and let cook for 20 minutes.
- After 20 minutes, check to see that the rice is tender and add the shrimp. Lid again and cook for an additional 5 minutes, or until shrimp is pink. Serve hot.