- 2 tablespoons butter
- 1 large onion, minced
- 3 cups beef broth
- 1 (28 ounce) can diced tomatoes
- 1 cup rice
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon chili powder
- 1/2 bay leaf
- 1 pound shrimp, shelled and cut into thirds
- 1/2 pound cooked ham, cut into 1-inch cubes
- Heat butter in a large skillet over medium-high heat; saute onion until tender, about 5 minutes. Add beef broth, tomatoes, rice, parsley, garlic, salt, thyme, black pepper, cayenne pepper, chili powder, and bay leaf; cover skillet, reduce heat, and simmer until rice is tender and flavors blend, about 40 minutes.
- Mix shrimp and ham into rice mixture and simmer until shrimp is cooked through, 5 to 10 minutes. Remove bay leaf.
04/11/2018
recipepes.com
Ham and Shrimp Jambalaya, recipe
PT15M
PT1H
5
455 calories
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