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Jambalaya with Shrimp and Ham

Jambalaya with Shrimp and Ham

Servings 4


  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt plus more, to taste
  • 1/4 teaspoon ground black pepper plus more, to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/8 teaspoon cayenne pepper up to 1/4 teaspoon
  • 1 tablespoon tomato paste
  • 6 ounces smoked ham diced
  • 2 1/2 cups low sodium chicken broth
  • 14 1/2 ounces no-salt added diced tomatoes
  • 1 cup uncooked long-grain white rice
  • 1 pound peeled and deveined medium shrimp
  • hot pepper sauce


  • Heat olive oil in a large Dutch oven or pot over a medium heat. Add the onion, peppers, and garlic. Saute until they begin to soften, about 10 minutes. If you are using raw meat instead of ham, saute meat with vegetables until cooked.
  • Mix in the 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.