This one pot jambalaya can be made with left over ham and shrimp and is a delightfully lighter version from the sausage recipes. Get those aromas permeating through your home and wake up your appetite with this family favorite. Remember, you can always substitute the shrimp for chicken, sausage, pork or any meat of your choice. This dish is red since it has the addition of tomatoes. Follow our recipe below…
WHAT YOU NEED:
1 slice pre-cooked ham (1 ½ inch thick) cubed
2 small white onions chopped
1 green pepper chopped
1 bay leaf crushed
2 cups water
1-8oz can whole tomatoe
½ tsb. Black pepper
3 tbsp. olive oil
1 clove garlic minced
1 ½ cup uncooked rice
½ tsp. salt
½ tsp. paprika
Shrimp: Thoroughly cleaned and de-veined
*In a large skillet, sauté ham in fat until lightly browned and remove.
*Measure olive into skillet and add onions, garlic, sweet pepper, and bay leaf and cook until onion is tender.
*Add rice and cook while stirring until browned. Add water, tomatoes and seasoning, mix well.
*Cover and cook, stirring occasionally, until rice is tender. If too dry, add a little more water.
*When rice is cooked, add shrimp and ham.
*Serve hot with tossed green salad and hot rolls.
*Serves 6 to 8
*OPTIONAL: For some heat, add a couple drops of Hot Mama’s Belize pepper sauces!