CHICKEN, SHRIMP, AND HAM JAMBALAYA
Adapted from a recipe in a magazine. Add more chicken, shrimp, and ham to suit your personal taste. The Pico De Gallo is optional. However, I really like the addition of this ingredient. Instead of the diced tomatoes and hot sauce, substitute a 10 ounce can of Ro*Tel Diced Tomatoes and Green Chilies. The Ro*Tel really gives it a nice kick.
Provided by MrsJ492
Categories Healthy
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
- Sprinkle chicken evenly with salt, black pepper, and red pepper.
- Heat oil in a Dutch oven over medium heat.
- Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
- Remove chicken using a slotted spoon.
- Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
- Remove ham using a slotted spoon.
- Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
- Stir in ham and chicken.
- Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
- Add chicken broth and bring to a boil over medium-high heat.
- Cover, reduce heat to low, and simmer 20 minutes.
- Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
- Cover, reduce heat to medium-low, and simmer 15 minutes.
- Add Pico de Gallo.
- Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 416.6, Fat 9.4, SaturatedFat 2.1, Cholesterol 137.1, Sodium 980.1, Carbohydrate 48.1, Fiber 3.1, Sugar 4.7, Protein 33.6
HAM AND SHRIMP JAMBALAYA
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 422 calories, Fat 11g fat (2g saturated fat), Cholesterol 187mg cholesterol, Sodium 1591mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
HAM JAMBALAYA
A simple one-pot Cajun dish using leftover ham. I usually add more spices to this as we like it spicier, but this version works well with kids and those that don't like it as spicy.
Provided by lazyme
Categories Ham
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large Dutch oven over medium heat.
- Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes.
- Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika, and cayenne pepper;.
- bring to boil.
- Gradually stir in rice; cover pot.
- Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
- Season with salt and pepper.
CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h15m
Yield 4
Number Of Ingredients 15
Steps:
- Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
- Stir in paprika, cumin and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g
SHRIMP AND HAM CREOLE JAMBALAYA
Yield: 8 cups of Jambalaya
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup pot, heat the oil. Add the onions and sauté over medium high heat, 2-3 minutes.
- Add the celery, garlic, and pepper, and sauté an additional 3-4 minutes, until the onions are lightly golden.
- Add the ham and mix well.
- Add the tomatoes, paste, and seasonings (except the salt). Mix well.
- Add the rice and broth. Bring the mixture to a boil.
- Reduce the heat to medium low. Cover the pot and simmer for 15-20 minutes, until the rice is tender. (Checking near the end of the cooking time to be sure the jambalaya doesn't need more broth.)
- Add the shrimp and mix to combine. Cover and cook for 5 minutes more, over low heat, until the shrimp is pink and cooked through.
- Taste the jambalaya and add salt and extra cayenne powder as desired.
SHRIMP JAMBALAYA
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
Provided by Pierre Franey
Categories dinner, sauces and gravies, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
- Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 975 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP AND SAUSAGE JAMBALAYA
Steps:
- Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
- Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
HAM JAMBALAYA
Steps:
- Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; sauté until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Season with salt and pepper.
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- Combine and toss in a large bowl, the chicken, shrimp, oregano, cumin, paprika, salt and pepper. Cover and refrigerate for several hours or overnight. Remove from refrigeration 1 hour prior to cooking (chicken) and 20 min (shrimp).
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- Cook sausage and ham in a large pot over medium heat, stirring occasionally, until browned, about 12 minutes; transfer to a plate. Wipe out pot.
- Melt butter in same pot over medium-high heat. Cook onion, celery, green pepper, red pepper, and 1 tsp. salt, stirring frequently, until onion is translucent, 10–12 minutes. Stir in tomatoes, garlic, jalapeño, tomato paste, and thyme; cook until heated through, about 1 minute. Season with salt.
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