Jambalaya With Shrimp And Ham Food

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

SHRIMP AND HAM CREOLE JAMBALAYA

Steps:

• In a Dutch oven or large soup pot, heat the oil. Add the onions and sauté over medium high heat, 2-3 minutes.
• Add the celery, garlic, and pepper, and sauté an additional 3-4 minutes, until the onions are lightly golden.
• Add the ham and mix well.
• Add the tomatoes, paste, and seasonings (except the salt). Mix well.
• Add the rice and broth. Bring the mixture to a boil.
• Reduce the heat to medium low. Cover the pot and simmer for 15-20 minutes, until the rice is tender. (Checking near the end of the cooking time to be sure the jambalaya doesn't need more broth.)
• Add the shrimp and mix to combine. Cover and cook for 5 minutes more, over low heat, until the shrimp is pink and cooked through.
• Taste the jambalaya and add salt and extra cayenne powder as desired.

ONE-POT RICE, HAM AND BEANS

Steps:

• Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, celery, garlic, and salt to taste. Cook, stirring occasionally, until the onion is translucent, about 7 minutes. Add the rice, ham, beans and 2 cups water and stir to combine.
• Reduce the heat to medium low, cover and cook until the rice is tender and almost all of the liquid is absorbed, 15 to 20 minutes. (Adjust the heat as necessary to maintain a gentle simmer; this will prevent the rice from sticking.) Remove from the heat and let stand 5 minutes before serving. Season with salt. Serve with hot sauce, if desired.
• Per serving: Calories 724; Fat 18 g (Saturated 5 g); Cholesterol 101 mg; Sodium 363 mg; Carbohydrate 94 g; Fiber 10 g; Protein 46 g
• Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.
• Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes.
• Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture for another use. Serve the remaining ham with the bean mixture.
• Per serving: Calories 750; Fat 22 g (Saturated 8 g); Cholesterol 201 mg; Sodium 640 mg; Carbohydrate 59 g; Fiber 17 g; Protein 77 g

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
• Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
• Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
• Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
• Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
• Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
• Season to taste with salt and more pepper if you like.

CHICKEN AND SHRIMP JAMBALAYA

Steps:

• In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving.

JAMBALAYA W/SHRIMP, CHICKEN AND SAUSAGE

Steps:

• Brown smoked sausage and drain excess grease.
• Set aside along with pre-cooked shrimp and chicken.
• Fry bacon until crisp in 3-quart Dutch oven or large deep skillet.
• Do not drain.
• Stir in celery, rice, onion, garlic and green pepper.
• Cook and stir over medium-high heat for 5 minutes.
• Add tomato sauce, sausage, water, barbecue sauce, salt and cayenne.
• Stir.
• Bring to a boil.
• Cover.
• Simmer 20 minutes, stirring occasionally.
• Add chicken and shrimp, allow to simmer another 10 minutes until heated.

BUBBA'S JAMBALAYA

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

SHRIMP, SAUSAGE, AND FISH JAMBALAYA

Steps:

• Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
• Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
• Stir garlic into the onion mixture; cook and stir together for 1 minute.
• Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
• Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
• Pour chicken broth over the sausage mixture; bring to a boil.
• Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
• Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
• Season with salt and fold parsley into the jambalaya to serve.

EASY SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook sausage until browned; drain. Stir in onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, ham, rice, bay leaf and thyme; cover and simmer for 20-25 minutes or until tender. , Stir in shrimp; cover and cook for 3-4 minutes or until shrimp turn pink. Remove bay leaf.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

JAMBALAYA I

Steps:

• In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
• One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.

HAM JAMBALAYA

Steps:

• Heat olive oil in large sauce pan over medium heat.
• Cook the onion, sweet pepper and garlic in the oil for about 5 minutes or until tender.
• Stir in the can of tomatoes, chicken broth, ham and seasonings.
• Bring to a boil then reduce heat to simmer.
• Simmer, uncovered, for 5 minutes.
• Stir in rice and remove from heat.
• Cover and let stand about 5 minutes, or until rice is tender.

CHICKEN, SHRIMP, AND HAM JAMBALAYA

Steps:

• Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
• Sprinkle chicken evenly with salt, black pepper, and red pepper.
• Heat oil in a Dutch oven over medium heat.
• Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
• Remove chicken using a slotted spoon.
• Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
• Remove ham using a slotted spoon.
• Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
• Stir in ham and chicken.
• Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
• Add chicken broth and bring to a boil over medium-high heat.
• Cover, reduce heat to low, and simmer 20 minutes.
• Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
• Cover, reduce heat to medium-low, and simmer 15 minutes.
• Add Pico de Gallo.
• Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.

SHRIMP JAMBALAYA

Steps:

• In a large saucepan, saute the onions, celery and green pepper in butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, tomato paste, sugar, bouillon, basil and pepper sauce. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. , Add shrimp and ham. Cook and stir for 2-3 minutes or until shrimp turn pink. Serve with rice if desired.

HAM JAMBALAYA

Steps:

• Heat oil in large Dutch oven over medium heat.
• Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes.
• Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika, and cayenne pepper;.
• bring to boil.
• Gradually stir in rice; cover pot.
• Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
• Season with salt and pepper.