Jambalaya (Shrimp And Ham)
A flavorful one-pot dish combining shrimp, ham, and rice with bold spices and vegetables, perfect for a hearty, satisfying meal for family or gatherings.
Ingredients
Instructions
- Saute onions, peppers, garlic salt, celery, and parsley.
- Add cooked ham, tomatoes, tomato sauce, and cooked rice.
- Simmer for about 30 minutes.
- Add shrimp on top and steam until shrimp turns pink, about 10 to 15 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using a hotter variety of hot sauce instead of Tabasco. If you don't have cooked ham, smoked sausage can be a great substitute. Fresh shrimp can be used instead of frozen, but ensure they are peeled and deveined for convenience. To enhance the flavor, try adding bay leaves or thyme while simmering.
Serving Suggestions
Serve the Jambalaya hot, garnished with additional parsley for a pop of color. It pairs beautifully with a side of crusty bread or a fresh green salad. For a more substantial meal, consider serving it alongside seafood recipes or a light coleslaw to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the rice from drying out, and heat gently on the stove or in the microwave until warmed through. This dish can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Jambalaya (Shrimp And Ham) contains roughly 602 calories, with 36g protein, 113g carbohydrates, and 6g fat. It is an excellent source of iron (204% of the Daily Value), vitamin C (140% of the Daily Value), and potassium (95% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1363mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this jambalaya in advance?
Yes, you can prepare the jambalaya a day ahead. Just follow the recipe until the point of adding shrimp, then let it cool and store it in the refrigerator. When ready to serve, reheat gently and add the shrimp to steam just before serving.
What type of rice is best for jambalaya?
Long-grain rice is typically preferred for jambalaya as it holds its shape and texture well. However, you can use medium-grain rice if that’s what you have on hand. Avoid using short-grain rice, as it tends to become too sticky.
Can I add other proteins to this dish?
Absolutely! This jambalaya recipe is versatile. You can include chicken, sausage, or even seafood like crawfish or crab for a heartier dish. Just adjust the cooking times accordingly to ensure all proteins are cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).