Jambalaya with Shrimp & Ham

By ctaubenheim

Ingredients

• 1 Tbsp olive oil
• 1 Lg Onion, diced (about 2 cups)
• 1 Med Red Bell Pepper, seeded
• & diced (about 1 cup)
• 1 Med Yellow Bell Pepper,
• seeded & diced (about 1 cup)
• 2 Cloves Garlic, Minced (2 tsp)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp grd black pepper
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/4 tsp cayenne pepper
• 1 Tbsp Tomato Paste
• 6oz Smoked Ham, Diced
• 2 1/2 C. Low Sodium Chicken
• Broth
• 14.5oz can diced tomatoes
• 1 C. Uncooked long grain rice
• 1 lb medium shrimp, peeled &
• deveined
• Hot Pepper Sauce

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat the oil in a large dutch oven over medium heat. Add the onion, peppers and garlic. Cook, stirring occasionally, until softened, about 10 minutes. Add in everything else but the rice, shrimp, and hot sauce and bring to a boil. Stir in the rice, cover, reduce the heat to low, and simmer until the rice is done and most of the liquid is absorbed, about 20 minutes.

Step 2

Add the shrimp and cook, covered, until the shrimp is cooked through, about another 5 minutes. Season with salt and pepper. Serve with hot sauce on the side.