Jambalaya With Shrimp And Ham Recipes

SHRIMP AND HAM CREOLE JAMBALAYA

Steps:

• In a Dutch oven or large soup pot, heat the oil. Add the onions and sauté over medium high heat, 2-3 minutes.
• Add the celery, garlic, and pepper, and sauté an additional 3-4 minutes, until the onions are lightly golden.
• Add the ham and mix well.
• Add the tomatoes, paste, and seasonings (except the salt). Mix well.
• Add the rice and broth. Bring the mixture to a boil.
• Reduce the heat to medium low. Cover the pot and simmer for 15-20 minutes, until the rice is tender. (Checking near the end of the cooking time to be sure the jambalaya doesn't need more broth.)
• Add the shrimp and mix to combine. Cover and cook for 5 minutes more, over low heat, until the shrimp is pink and cooked through.
• Taste the jambalaya and add salt and extra cayenne powder as desired.

HAM AND SHRIMP JAMBALAYA

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.

JAMBALAYA WITH SHRIMP AND HAM

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.

JAMBALAYA WITH SHRIMP, CHICKEN, AND HAM

Steps:

• In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
• Add the shrimp and cook until opaque, about 3 minutes per side.
• Remove from the pan and set aside.
• Add the chicken pieces and saute until browned, about 5 minutes.
• Remove from the pan and set aside with the shrimp.
• Cover and refrigerate until needed.
• Warm the remaining 2 tablespoons oil in the pan over med-high heat.
• Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
• Add the garlic and jalapeno and cook for 1 minute.
• To cook in oven--preheat oven to 350°; transfer the onion mixture to a large Dutch oven.
• Stir in the tomatoes, rice, broth, and a pinch of salt.
• Cover and cook in the oven until the rice is tender , about 45 minutes.
• Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
• Stir well, cover, and let stand until warmed through, about 5 minutes.
• Season to taste with salt and pepper.
• To cook in slow cooker--Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
• Cover and cook until the rice is tender, 3 hours on LOW.
• Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
• Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
• Season to taste with salt and pepper.
• Spoon into warmed bowls and serve at once.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

CHICKEN, SHRIMP, AND HAM JAMBALAYA

Steps:

• Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
• Sprinkle chicken evenly with salt, black pepper, and red pepper.
• Heat oil in a Dutch oven over medium heat.
• Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
• Remove chicken using a slotted spoon.
• Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
• Remove ham using a slotted spoon.
• Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
• Stir in ham and chicken.
• Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
• Add chicken broth and bring to a boil over medium-high heat.
• Cover, reduce heat to low, and simmer 20 minutes.
• Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
• Cover, reduce heat to medium-low, and simmer 15 minutes.
• Add Pico de Gallo.
• Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.

SHRIMP JAMBALAYA

Steps:

• Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
• Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
• Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.