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Deli Ham And Sausage Jambalaya

Chef.at.Home's picture
Ingredients
  Vegetable oil 1 Teaspoon
  Smoked deli ham 1⁄2 Pound, cubed
  Smoked sausage 1⁄2 Pound, cut into 1/4-inch-thick slices
  Onion 1 Large, chopped
  Green bell pepper 1 Large, chopped to make about 1 1/2 cups
  Celery ribs 3 , chopped to make about 1 cup
  Garlic 3 Clove (15 gm), minced
  Canned diced tomatoes 28 Ounce, undrained (1 Can)
  Canned chicken broth 10 1⁄2 Ounce (1 Can)
  Uncooked rice 1 Cup (16 tbs)
  Worcestershire sauce 1 Tablespoon
  Dried thyme leaves 1 Teaspoon
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Frozen ready to cook shrimp 12 Ounce, thawed (1 Package)
Directions

PREHEAT oven to 350°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
HEAT oil in large skillet over medium-high heat until hot.
Add ham and sausage.
Cook and stir 5 minutes or until sausage is lightly browned on both sides.
Remove from skillet and place in prepared dish.
Place onion, bell pepper, celery and garlic in same skillet; cook and stir 3 minutes.
Add to sausage mixture.
COMBINE tomatoes with juice, broth, rice, Worcestershire, thyme, salt and black and red peppers in same skillet; bring to a boil over high heat.
Reduce heat to low and simmer 3 minutes.
Pour over sausage mixture and stir until combined.
COVER tightly with foil and bake 45 minutes or until rice is almost tender.
Remove from oven; place shrimp on top of rice mixture.
Bake, uncovered, 10 minutes or until shrimp are pink and opaque.
Garnish with chives, if desired.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
60 Minutes

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