ONE-POT RICE, HAM AND BEANS
Fragrant rice gets dressed with juicy chunks of slow-cooked ham and stewed beans in this impressive meal with minimal cleanup! A nod to Louisiana cooking, we used onion, celery and bell pepper to create an aromatic base for this hearty dish.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, celery, garlic, and salt to taste. Cook, stirring occasionally, until the onion is translucent, about 7 minutes. Add the rice, ham, beans and 2 cups water and stir to combine.
- Reduce the heat to medium low, cover and cook until the rice is tender and almost all of the liquid is absorbed, 15 to 20 minutes. (Adjust the heat as necessary to maintain a gentle simmer; this will prevent the rice from sticking.) Remove from the heat and let stand 5 minutes before serving. Season with salt. Serve with hot sauce, if desired.
- Per serving: Calories 724; Fat 18 g (Saturated 5 g); Cholesterol 101 mg; Sodium 363 mg; Carbohydrate 94 g; Fiber 10 g; Protein 46 g
- Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.
- Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes.
- Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture for another use. Serve the remaining ham with the bean mixture.
- Per serving: Calories 750; Fat 22 g (Saturated 8 g); Cholesterol 201 mg; Sodium 640 mg; Carbohydrate 59 g; Fiber 17 g; Protein 77 g
Nutrition Facts : Calories 724, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 363 milligrams, Carbohydrate 94 grams, Fiber 10 grams, Protein 46 grams
HAM JAMBALAYA
A simple one-pot Cajun dish using leftover ham. I usually add more spices to this as we like it spicier, but this version works well with kids and those that don't like it as spicy.
Provided by lazyme
Categories Ham
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large Dutch oven over medium heat.
- Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes.
- Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika, and cayenne pepper;.
- bring to boil.
- Gradually stir in rice; cover pot.
- Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
- Season with salt and pepper.
JAMBALAYA WITH HAM - EASY JAMBALAYA RICE RECIPE
Jambalaya with Ham is the perfect leftover ham recipe after the holidays. This quick and easy jambalaya rice recipe is a one pan version that comes together in 30 minutes. This is a jambalaya recipe without shrimp.
Provided by Barbara
Categories Entree Main Course
Time 40m
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter and lightly brown ham.
- Add diced onion and green pepper, and saute for 5 minutes, stirring occasionally.
- Add minced garlic, and saute for another 30 seconds.
- To the skillet, add un-drained tomatoes, water, rice and Tabasco.
- Cover with a tight fitting lid, and simmer for 30 minutes or until the rice is cooked. Occasionally stir lightly.
- Season with salt to taste before serving.
Nutrition Facts : Calories 214 kcal, Carbohydrate 23 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 529 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
JAMBALAYA WITH SHRIMP AND HAM
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 4 servings (serving size is 2 cups)
Number Of Ingredients 19
Steps:
- Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.
Nutrition Facts : Calories 440 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 190 milligrams, Sodium 1040 milligrams, Carbohydrate 50 grams, Fiber 3 grams, Protein 38 grams, Sugar 7 grams
JAMBALAYA HAM SOUP
Steps:
- Combine ham bone, onion slice, celery leaves, parsley springs, red pepper, 5 cups water, and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Cover, simmer 30 to 45 minutes. Remove bone. Cool and cup off meat; chop. Discard bone. Strain broth. Cook chopped celery, onion, and garlic in butter till tender. Stir in broth, ham, tomato sauce, catsup, and uncooked rice. Bring to boiling; reduce heat. Cover; simmer 15 minutes. Add okra and drained shrimp. Return to boiling; reduce heat. Cover; simmer 5 minutes. Garnish with cooked crawfish and mustard greens. Per serving: 241 cal., 15 g pro., 19 g carbo., 12 g fat, 75 mg chol., 739 mg sodium. U.S.RDA: 19% vit A, 25% vit C, 14% iron.
HAM AND SHRIMP JAMBALAYA
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 422 calories, Fat 11g fat (2g saturated fat), Cholesterol 187mg cholesterol, Sodium 1591mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
HAM JAMBALAYA
Steps:
- Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; sauté until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Season with salt and pepper.
JAMBALAYA I
This is just a touch of New Orleans cuisine, zesty and flavorful! Plus it has the ease of being made in a slow cooker.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Yield 5
Number Of Ingredients 13
Steps:
- In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours.
- One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 51.7 g, Cholesterol 164.8 mg, Fat 12.7 g, Fiber 4.6 g, Protein 31.9 g, SaturatedFat 2.8 g, Sodium 1218.3 mg, Sugar 10.2 g
OVEN BAKED JAMBALAYA
Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!
Provided by JOSLYN
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 2h45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
- Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 47.6 g, Cholesterol 124.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 28.5 g, SaturatedFat 10.1 g, Sodium 1857.9 mg, Sugar 5.3 g
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