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Ham Jambalaya

chef.tim.lee's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Jambalaya.JPG">Image Credit</a></p>
Ingredients
  Smoked ham 1 3⁄4 Pound, cooked, cut into 3/4-inch chunks (4 cups ham chunks)
  Butter/Margarine 2 Tablespoon
  Green pepper 1 Large, finely chopped
  Onion 1 Medium, finely chopped
  Celery 1 1⁄2 Cup (24 tbs), thinly sliced
  Fresh mushrooms 1⁄2 Pound, sliced
  Canned black olives 4 1⁄2 Ounce, chopped (1 can, optional)
  Rice 1 1⁄4 Cup (20 tbs), uncooked
  Cooking oil 2 Tablespoon
  Chicken broth 1 2⁄3 Cup (26.67 tbs)
  Sherry 6 Tablespoon (dry)
  Worcestershire sauce 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crumbled
  Ground ginger 1⁄8 Teaspoon
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) In a large skillet, cover and saute the ham in butter for about 10 minutes, uncover and saute for another 5 minutes.
3) Stir in the green pepper, onion, celery, mushrooms, and black olives.
4) In a large skillet, saute the rice in oil over a medium heat, stirring constantly, until the rice just begins to brown.
5) Lower the heat, stir in the hot chicken broth, sherry, Worcestershire, thyme, and ginger, mix well.
6) Then stir in the sauteed ham and vegetable mixture.
7) In a 2 1/2 -quart casserole, turn the mixture, cover and bake in the preheated oven for 30 minutes.
8) Gently stir in the chopped parsley, then bake, uncovered, for another 10 minutes, or until rice is just tender.

SERVING
9) Serve the Ham Jambalaya, in a casserole dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Ham
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
6

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