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baked jambalaya with shrimp

Baked Jambalaya With Shrimp and Ham

Diana
Enjoy a delicious twist on traditional jambalaya with this baked version featuring shrimp and ham. A customizable dish that will satisfy your taste buds!
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Servings 4 servings
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Course Weeknight Meals
Cuisine Creole/Cajun
Prep Time 15 minutes
Cook Time 1 hour

Ingredients
  

  • 3 tablespoons vegetable oil
  • 2 cups chopped onions
  • 2 medium green peppers, chopped
  • 1 1/2 cups cubed cooked ham
  • 1 can, 14.5 ounces diced tomatoes
  • 1 cup long-grain rice
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon dried leaf thyme, crumbled
  • 1/8 teaspoon cayenne pepper
  • 1 medium bay leaf
  • 1/2 pound shrimp, shelled and deveined

Instructions

  • Heat the oven to 350 F.
  • Heat the oil in a Dutch oven over medium heat. Add onions, green peppers, and garlic; sauté until the vegetables are tender, about 5 minutes. Stir occasionally.
  • Now, it's time to add the ham, tomatoes, rice, chicken broth, salt, thyme, cayenne, and bay leaf. Just stir to blend the ingredients. Cover the pan and let the oven do its magic for 45 to 50 minutes or until the rice is tender.
  • Add the shrimp. Cover and bake 10 minutes longer, until shrimp is cooked through and tender.
  • Serve jambalaya with a garnish of green onions or parsley
Keyword ham, jambalaya, rice, shrimp
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