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Jambalaya With Leftover Ham

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  Onion 1 Large, chopped
  Green pepper 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Butter/Oil 1 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Fresh tomatoes 3 , peeled and quartered
  Thyme 1 Teaspoon
  Tabasco 1 Dash
  Dry white wine 1⁄2 Cup (8 tbs)
  Rice 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Ham 2 Cup (32 tbs), cut into small pieces
  Salt To Taste
  Pepper To Taste

Saute onion, green pepper and garlic in butter or oil, in heavy pan; add celery, tomatoes, thyme, salt, pepper, Tabasco, dry white wine, rice, water and ham.
Put in 2 quart casserole and cover.
Place in 325°F oven for 2 hours or until all liquid has been absorbed.
Leftover ham at its best.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (15 votes)

1 Comment

JoEllenB's picture
Deeeeeeee-lish! I doubled the recipe (made with leftover Honey Baked Ham, from Christmas), used chicken stock ~ instead of water; baked for about 1 1/2 hours at 325; and added about 20 large shrimp, the last 15 minutes ... topped it off with an extra dash of Tabasco, when served! Sooooo yummy! It is now my husband's new favorite dish! THANK YOU!