Shrimp and Ham Jambalaya
TOTAL TIME37 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeA comforting blend of tender shrimp, seasoned rice, and smoky Smithfield ham, this jambalaya is full of rich, layered flavor. It’s a thoughtful way to bring new life to leftover spiral ham—simple to prepare, satisfying to share.
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Ingredients
Gather Ingredients from the list below 1 lb. Large shrimp, peeled and deveined 3 tbsps. Olive oil 1 Medium yellow onion, diced 1 cup Green bell pepper, diced 1 cup Celery, diced 2 tbsps. Fresh garlic, minced 1 cup Chicken stock 28 oz. San Marzano style tomatoes, crushed 2 tbsps. Tomato paste 6 Bay leaves 1 tbsp. Rubbed sage 1 tbsp. Creole seasoning 1 tbsp. Worcestershire sauce 2 cups Long grain white rice 1/2 cup Green onion, sliced
Gather Ingredients from the list below
slices diced, 3/4 lb. Smithfield Spirals Hickory Smoked Spiral Sliced Ham
Directions
1.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
2.
When the oil is shimmering, add the ham and brown, stirring often.
3.
Add the onion, bell pepper, celery and garlic and sauté until the vegetables become slightly tender.
4.
Add the chicken stock, crushed tomatoes, tomato paste, bay leaves, sage, creole seasoning and Worcestershire sauce.
5.
Bring to a simmer and allow to cook for about 15 minutes, stirring often.
6.
Add the shrimp and cook for another 10 minutes.
7.
While the jambalaya is cooking, cook rice according to package instructions.
8.
When the rice and jambalaya are done cooking, serve in a bowl with rice on the bottom, the jambalaya on top, and garnish with the green onions.
