Creole Jambalaya

Photo by Bethany H.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 3/4

    cup chopped onion

  • 1/2

    cup chopped celery

  • 1/4

    cup chopped green pepper

  • 2

    tablespoons butter

  • 2

    garlic cloves, minced

  • 2

    cups cubed fully cooked ham

  • 1

    can (28 ounces) diced tomatoes, undrained

  • 1

    can (10-1/2 ounces) condensed beef broth, undiluted

  • 1

    cup uncooked long grain white rice

  • 1

    cup water

  • 1

    teaspoon sugar

  • 1

    teaspoon dried thyme

  • 1/2

    teaspoon chili powder

  • 1/4

    teaspoon pepper

  • 1-1/2

    pounds fresh or frozen uncooked shrimp, peeled and deveined

  • 1

    tablespoon minced fresh parsley

Directions

In a Dutch oven, saute the onion, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer, uncovered, for 7-10 minutes or until shrimp turn pink.

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