Best 7 Jambalaya With Shrimp And Ham Recipes

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.

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.

SHRIMP JAMBALAYA

Steps:

• In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours.
• Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender.
• Stir in shrimp, and cook 2 minutes, until shrimp are heated through.

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.

JAMBALAYA WITH SHRIMP, CHICKEN, AND HAM

Steps:

• In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
• Add the shrimp and cook until opaque, about 3 minutes per side.
• Remove from the pan and set aside.
• Add the chicken pieces and saute until browned, about 5 minutes.
• Remove from the pan and set aside with the shrimp.
• Cover and refrigerate until needed.
• Warm the remaining 2 tablespoons oil in the pan over med-high heat.
• Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
• Add the garlic and jalapeno and cook for 1 minute.
• To cook in oven--preheat oven to 350°; transfer the onion mixture to a large Dutch oven.
• Stir in the tomatoes, rice, broth, and a pinch of salt.
• Cover and cook in the oven until the rice is tender , about 45 minutes.
• Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
• Stir well, cover, and let stand until warmed through, about 5 minutes.
• Season to taste with salt and pepper.
• To cook in slow cooker--Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
• Cover and cook until the rice is tender, 3 hours on LOW.
• Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
• Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
• Season to taste with salt and pepper.
• Spoon into warmed bowls and serve at once.

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.

JAMBALAYA SHRIMP

Steps:

• Melt fat and add flour, stirring until smooth and golden.
• Add chopped ham, shrimp and tomatoes and cook for three minutes.
• Add onion, seasonings and water.
• Simmer for ten minutes.
• Add rice and boil until tender, about 30 minutes.
• The mixture should not be stirred, although it may be necessary to lift it from the bottom of the kettle from time to time in order to keep rice from scorching.
• Keep covered during cooking.