Shrimp & Ham Jambalaya

By Zopmama

Ingredients

• 1 cup long-grain rice
• 1 (15 oz.) can diced tomatoes
• 1 cup finely chopped onions
• 1 chopped green bell pepper
• 1 bay leaf
• 1/2 t. dried oregano
• 2 cloves garlic, smashed
• 1/4 t. dried thyme
• 1/2 t. salt
• 1 t. Ancho chili powder
• dash of Chipotle chili powder
• 1/2 cup dry sherry
• 1 1/2 cups water
• 16 medium shrimp, peeled
• 1 cup cubed Black Forest Ham

Details

Servings 4

Preparation

Step 1

In a soaked 3 qt. clay pot, combine the rice, tomatoes, onions, bell pepper, bay leaf, oregano, thyme, salt, chili powders, garlic, water, and sherry.

Stir to blend.

Cover the pot and place it in a cold oven. Set the oven temperature to 450 degrees and cook for 40 minutes or until the rice is al dente.

Stir the ham and shrimp into the rice mixture. Cover the pot and cook for 8-10 minutes, just until the shrimp are pink and firm. Remove and discard the bay leaf.

Serve immediately. Be sure to pass a bottle of hot sauce for those who want an added kick.