This is by no means a traditional jambalaya where meat and veggies are cooked separately and then rice and stock added next. This is a much quicker and lighter version with lots of flavor and ease of preparation. A true one pot meal.
I have made this version many times over the years because my oldest son loves this meal. He’s kind of a “shrimp nut” so this dish suits him well. Lots of heat can be added individually at serving time in the form of hot pepper sauce, making it kid friendly (leave pepper sauce off for the kidos). Everyone can control their own level of spice. However, if your family loves hot n’ spicy food, add more cayenne right at the stove.
This dish is easily prepared in less than an hour, which fits into our life just perfectly. It also reheats nicely as leftovers. But the best part, it’s low-cal and tastes great.
Jambalaya with Shrimp and Ham
From Ellie Krieger
1 Tablespoon olive oil
1 large onion
1 red bell pepper
1 green bell pepper
2 cloves garlic, minced
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground pepper, plus more to taste
1 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
1 bay leaf
1/4 teaspoon cayenne pepper
1 Tablespoon tomato paste
6 ounces diced, smoked ham
2-1/2 cups low sodium chicken broth
1 (14.5 ounce) can no-salt added diced tomatoes
1 cup uncooked long-grain white rice
1 pound peeled and deveined medium shrimp
Hot Pepper Sauce (so good with sriracha)
Heat the oil in a large Dutch Oven over medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper to taste. Serve with hot pepper sauce.
~Timesaver…use already cooked, frozen shrimp (thawed)…they work perfectly in a pinch.
Per Serving: Calories: 440; TF 9 g; Sat Fat 2g, Protein 38 g; TC 50 g; Sugar 7 g; Fiber 3 g; Cholesterol
190 mg; Sodium 1040 mg