Ham And Shrimp Jambalaya Recipes

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.

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.

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.