Jambalaya with Shrimp and Ham

2007 Ellie Krieger All Rights Reserved
TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings (serving size is 2 cups)
LEVEL: Intermediate

ingredients

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Directions

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. 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.

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  • on June 24, 2012

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    Loved it!

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  • on March 09, 2012

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    LOVE LOVE this recipe!! Make it at least once a month!!

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  • on August 16, 2011

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    This is a fantastic weeknight recipe that we've put in our regular rotation! It's sometimes hard to find good smoked ham - black forest ham is just not the same - so if our deli is out of good smoked ham - we use 2 andoille sausages instead. Less healthy perhaps, but delicious!

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