Easy Jambalaya with leftover ham and shrimp
Jambalaya is a classic Creole dish that brings together a medley of flavors in one pot. This easy version is perfect for using up leftover ham and adding succulent shrimp for a hearty, satisfying meal. With vibrant bell peppers, aromatic spices, and tender rice, this dish is sure to become a favorite in your household. Best of all, it comes together in under an hour, making it an ideal weeknight dinner. Whether you're a seasoned cook or a kitchen novice, this easy jambalaya recipe delivers big flavor with minimal effort. Serve it up for a comforting dinner that's perfect for any occasion, and enjoy the delightful blend of tastes that will transport you straight to the heart of Louisiana.
Prep time: 20 minutes Cook time: 35 minutes
Total time: 55 minutes Yields: 2 serving
Ingredients
2 tablespoons vegetable oil
1 medium onion, diced
4 cloves of garlic chopped
½ cup chopped celery
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 cup chopped leftover ham
½ pound peeled and deveined medium shrimp
1 (15 ounce) can crushed tomatoes, with liquid
½ teaspoon dried thyme
½ teaspoon dried oregano
2 teaspoons Cajun seasoning
2 cups chicken broth
1 cup uncooked long grain white rice
Salt to taste
Pepper to taste
Directions
Heat the oil in a large pot over medium heat. Add celery, red and green bell pepper, garlic and onion to the oil and cook until tender (approximately for 7-8 minutes).
Add chopped ham to the pot and pour in crushed tomatoes with their liquid, chicken broth, thyme, oregano and Cajun seasoning. Bring the mixture to a boil, and add the uncooked rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender.
Stir in the shrimp and cook for about 5 minutes, or until the shrimp are pink and cooked through. (If using cooked shrimp, stir them in and let them heat through for about 1 minute.)
Season with salt and pepper to taste. Serve hot and enjoy your delicious, easy jambalaya!
