Friday, April 13, 2012

Ham Jambalaya

I love jambalaya, its a fantastic one-pot meal that's easy to make and full of lots of yummy stuff. I usually make it with smoked sausage and shrimp, but this was a great way to use up leftover Easter ham.


2 tsp. extra-virgin olive oil
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 28 oz. can petite diced tomatoes
1 can chicken broth
1 tsp. dried thyme
1 tsp. dried basil
1/2 tsp. smoked paprika
1/2 tsp. chili powder
1 1/4 cups long-grain white rice
2 cups diced ham


1. In a large stock pot, heat oil over medium heat. Add onion, celery, and bell peppers. Season with sale and pepper. Cook, stirring frequently, until vegetable begin to soften, about 8-10 minutes. Stir in garlic and saute another 2 minutes.

2. Add tomatoes, broth, and spices. Add salt and pepper to taste. Bring to a boil, then stir in rice and ham. Cover and simmer on medium-low heat 20-25 minutes until liquid is absorbed and rice is tender.

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