Shrimp and ham team up in this tasty and versatile jambalaya. The dish is one of the South’s most customizable dishes. This is a simple combination of rice, shrimp, ham, tomatoes, and aromatic vegetables. Bacon can be added to replace the ham, and you might like to add chicken to the mix. Sausage is also excellent with shrimp in jambalaya. Instead of ham, add sliced smoked sausage, such as spicy andouille, kielbasa, or smoked chicken sausage.
PrintBaked Jambalaya With Shrimp and Ham
Enjoy a delicious twist on traditional jambalaya with this baked version featuring shrimp and ham. A customizable dish that will satisfy your taste buds!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Weeknight Meals
- Method: Bake
- Cuisine: Creole/Cajun
Ingredients
Scale
- 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
