Shrimp & Ham Jambalaya

Campbell's Shrimp & Ham Jambalaya Recipe

This classic New Orleans recipe, featuring shrimp, ham, tomatoes, vegetables and savory rice will make for a pleasing dinner that's on the table in just an hour!

At a glance

Prep

25 min.

Total

1 hr.

Serves

6

Servings: about 1 1/4 cups each

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

3 tablespoons vegetable shortening
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped green onions
1 medium green bell pepper, chopped (about 3/4 cup)
1 stalk celery, chopped (about 1/2 cup)
1/4 pound cooked ham, diced
1 clove garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 can (14.5 ounces) diced tomatoes
1/4 cup minced fresh parsley
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme, crushed
1/8 teaspoon chili powder or ground red pepper
1 bay leaf
1 cup uncooked cooked long grain white rice
3/4 pound medium cooked shrimp, peeled and deveined

How to Make It

  • 1

    Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham, and garlic and cook for 5 minutes or until the vegetables are tender, stirring often.

  • 2

    Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender.

  • 3

    Stir in the shrimp and remaining green pepper.  Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.

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RID#26965

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