Bring the taste of the Big Easy to your weekend table with this flavorful jambalaya.
1large onion, chopped
1large clovegarlic , minced
1red bell pepper, seeded and cut into strips, strips cut in half
1green bell pepper, seeded and cut into strips, strips cut in half
2large celery sticks , with some leaves, thinly sliced
2cupschicken broth, boiling
1/4lb. ham, cut into 1/2" chunks
1tsp. thyme, dried
1/8-1/4tsp. cayenne pepper
1cuplong-grain rice, dried
114 1/2-oz. can tomatoes, drained, diced
1/2lb. large shrimp, cooked, peeled and halved lengthwise
2Tbsp. parsley, fresh , chopped
Preheat the oven to 350 F. Spray a Dutch oven with cooking spray* and place over medium heat.
Add the onion, garlic and a pinch of salt. Cook, stirring often, for about 5 minutes, until starting to get tender.
Stir in the bell peppers, celery and 1 tablespoon of the broth. Cover and cook, stirring a couple of times, for about 5 minutes, until the vegetables are tender. Stir in the ham, then the paprika, thyme, cayenne and 1/2 teaspoon each salt and pepper. Cook, stirring, for about 30 seconds.
Stir in the rice, drained tomatoes and the remaining broth, increase the heat to high and bring to a boil.
Cover and place in the oven. Bake for 30-35 minutes, stirring with a fork halfway through, until the liquid has been absorbed and the rice is tender.
Remove from the oven. With a fork, stir in the shrimp, cover and let stand for 5 minutes to heat through. Sprinkle with the scallions and parsley and serve immediately.
*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.
Shrimp And Ham Jambalaya - https://recipesnow.com/recipes/entrees/seafood/mardi-gras-recipes/