Best Ham Jambalaya Recipes

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.

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.

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.

HAM AND SHRIMP JAMBALAYA

Steps:

• 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.

CHICKEN, HAM, AND SAUSAGE JAMBALAYA

Steps:

• Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.
• Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
• Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
• Add the Brown Sugar and stir until melted.
• Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
• Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
• Bring to a boil, reduce heat, cover and simmer for 1 hour
• Taste to adjust seasonings. Add the rice, stirring well.
• Bring back to a boil, cover and simmer over low heat 25-30 minutes.
• Stir in the Green Onions and Parsley 5 minutes before serving.

HAM JAMBALAYA

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.

EULA MAE'S CHICKEN AND HAM JAMBALAYA

Steps:

• Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
• Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
• Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
• Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
• Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.

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.

HAM AND SAUSAGE JAMBALAYA

Steps:

• Cook sausage and ham in a large pot over medium heat, stirring occasionally, until browned, about 12 minutes; transfer to a plate. Wipe out pot.
• Melt butter in same pot over medium-high heat. Cook onion, celery, green pepper, red pepper, and 1 tsp. salt, stirring frequently, until onion is translucent, 10-12 minutes. Stir in tomatoes, garlic, jalapeño, tomato paste, and thyme; cook until heated through, about 1 minute. Season with salt.
• Add chicken stock and bring to a boil. Stir in rice, bay leaves, and hot sauce. Season with salt and pepper.
• Return to a boil, then reduce heat to low and simmer, covered, 15 minutes. Uncover and stir in reserved sausage and ham. Cook until heated through, about 5 more minutes.
• Add shrimp, scallions, and ¼ cup parsley. Stir a few times to allow shrimp to begin cooking, then cover pot, turn off heat, and let jambalaya sit until shrimp are cooked through, 15-18 minutes. Transfer to a large bowl, then top with remaining ¼ cup parsley. Serve with lemon wedges alongside.

HAM AND SMOKED SAUSAGE JAMBALAYA

Steps:

• In a large dutch oven with a tight cover (to be used later), brown the ham and sausage, then pour off some of the fat. Be patient with the browning, it takes a while but it's worth it.
• Add the onion and cook until it's soft (about 3 minutes).
• Add the green pepper, parsley, celery, garlic, tomatoes, thyme, and bay leaves. Season with salt and pepper.
• Bring to a boil and cook/stir for about 5 minutes.
• Add the rice and the water. Cover and allow to simmer on low heat for 25 minutes.
• Don't uncover the pot until the end of the cooking when you check for doneness. You'll know it's done when the rice is tender and the liquid is absorbed. Fluff and serve.

JAMBALAYA WITH SHRIMP AND HAM

Steps:

• Directions 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. Serves: 4

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

Steps:

• 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.

SHRIMP AND HAM JAMBALAYA

Steps:

• Melt butter and then saute onions, celery, and squash on medium high heat in your pot.
• Stir in minced garlic and cook for 2 minutes.
• Add Shrimp and Ham, and fry for 5 minutes.
• Add tomato paste,canned tomatoes, Kosher salt, Creole Seasoning, and stir.
• Stir in chicken stock and rice and then bring to a boil.
• Lower heat, cover, and simmer for 30 minutes stir occasionally to avoid anything sticking to the bottom

HAM AND EGG JAMBALAYA

Steps:

• In a large skillet, melt margarine and cook ham and onions until onions are wilted. Add steamed rice and cook until hot. Add eggs, mix well and stir thoroughly. Season with Tony Chachere's Creole Seasoning.

CHICKEN HAM SAUSAGE JAMBALAYA

Steps:

• In a medium bowl, add tomatoes without the juice (reserved) and crush with hands. Using a slotted spoon, scoop the tomatoes in another bowl and reserve this juice as well; set aside.
• In a large saucepan over medium, heat oil. When shimmer, add onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes as well. Add garlic and sauté for only a minute. Add chicken and cook until no longer pink. At this stage, it might need more oil to prevent from burning.
• Stir in ham and sausage before adding the rest of the ingredients; rice, reserved tomato juice, broth, crushed tomatoes, paprika, chili powder, cayenne pepper, Worcestershire sauce, thyme, basil, gumbo file, hot sauced, sugar and jalapeño peppers. Stir well and bring to boil. Cover, reduce heat to medium-low and simmer 15 to 18 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat, stir it and let it rest for 5 minutes before serving.
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=-5q4YYn6zp8

HAM & SAUSAGE JAMBALAYA

Steps:

• In a heavy 8-qt Dutch oven, melt lard over medium heat. Add onions, bell pepper, celery and garlic, cook until vegetables are wilted and transparent, about 5 minutes.
• Add ham a sausage; cook until sausage is lightly browned, about 8 minutes.
• Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 minutes.
• Add tomatoes, Cook 2 minutes.
• Stir in broth. Add seasonings. Reduce heat.
• Cover and simmer until rice is tender and no liquid remains, 45 minutes. Taste for seasonings; adjust as needed.

HAM JAMBALAYA

Steps:

• Heat olive oil in large sauce pan over medium heat.
• Cook the onion, sweet pepper and garlic in the oil for about 5 minutes or until tender.
• Stir in the can of tomatoes, chicken broth, ham and seasonings.
• Bring to a boil then reduce heat to simmer.
• Simmer, uncovered, for 5 minutes.
• Stir in rice and remove from heat.
• Cover and let stand about 5 minutes, or until rice is tender.

EULA MAE'S CHICKEN AND HAM JAMBALAYA

Steps:

• Sprinkle the chicken with salt, black pepper, and cayenne. Heat oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
• Add ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
• Add onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return chicken and ham to the pot, reduce heat to low, cover, and cook for 25 minutes, stirring occasionally.
• Add chicken broth and reserved tomato juice; cover and simmer for 45 minutes.
• Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and TABASCO® Sauce and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes.
• Serve warm.