Ham Jambalaya
"This recipe is great for that leftover ham that you have after all the holidays. Makes a little change from the ham salads and ham sandwiches. Give it a try."
photo by Dallas Chef WOut Ti
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 cups cubed cooked ham
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3⁄4 cup chopped green sweet pepper (bell)
- 2 minced garlic cloves (I actually prefer a little more)
- 1 (14 ounce) can stewed tomatoes
- 1 (14 ounce) can chicken broth
- 1 teaspoon cajun seasoning
- 1 1⁄2 cups quick-cooking rice
- salt & fresh ground pepper
directions
- 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.
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Reviews
-
A lovely quick and easy recipe. I'll make again but will play around with the toms and broth. It is very ingredient dependent, if that makes any sense. Thanks for posting! -
This is a great recipe and such a nice change from sandwiches or salads!!! Thank you so much. But instead of the cajin seasoning I used 1 tsp of Emeril's Bayou Blast seasoning from the Food Network that I always keep made up in my pantry. This is definately a keeper. I also used Hunts stewed tomatoes and I am MSG intollerant and Hunts has zero MSG in their products. -
this was a great dinner and a great way to use up some holiday ham! We added some frozen corn and spinach (needed to use up) to the mixture and served the rice separately. thanks for a wonderful dinner! -
This recipe is awesome! Instead of using white wine I used chicken broth, also substituted jasmine rice for long grain rice. This is a keeper!
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I used leftover ham from New Years and items in my pantry and freezer. It came together in 15 minutes and had a nice, fresh flavor. We aren't quite talking the real Cajun thing here, but good enough for the effort and time expended! Because I was going to freeze it for future use, I added another can of tomatoes to give it a bit more moisture. Thanks for another good "quick" one for this time pressed lady!
see 5 more reviews
Tweaks
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This recipe is awesome! Instead of using white wine I used chicken broth, also substituted jasmine rice for long grain rice. This is a keeper!
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What I loved about this dish is the convenience of it. It was so easy to put together and quick to make. I actually used regular long grain rice instead of quick cooking rice. I also didnt add Cajun seasoning. As a Cajun, I just add some garlic powder (in addition to the 2 cloves of garlic already in there) and cayenne pepper. The leftovers reheated very nicely as well. Thanks for the great recipe!! -
Great recipe. I did substitute a pound of pecan smoked sausage, because I didn't have any ham, and used cooked long grain rice instead of quick cooking rice. For the seasoning I used 2 tsp of Tony Chachere's. Then, I always garnish Cajun/Creole food with chopped green onions. Everyone said it was at least five stars - should be more. Delicious!
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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