Ham and Egg Jambalaya
Bring the vibrant flavors of Louisiana to your table with this hearty Ham and Egg Jambalaya! This easy-to-make one-skillet recipe features tender bites of cooked ham, fluffy scrambled eggs, and perfectly spiced long-grain rice infused with bold Cajun seasoning. A medley of sautéed onions, green bell peppers, celery, and garlic provides a savory foundation, while diced tomatoes and chicken broth add a touch of richness to every bite. Finished with a sprinkle of fresh green onions and parsley, this dish is as visually appealing as it is delicious. Ideal for weeknight dinners or weekend gatherings, this comforting jambalaya delivers authentic Creole flavors in just 50 minutes. Serve it warm and enjoy a crowd-pleasing taste of the South!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 cup cooked ham
- 4 large eggs
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 3 garlic cloves
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 cup canned diced tomatoes
- 2 stalks green onions
- 2 tablespoons parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Dice the ham into small, bite-sized cubes. Finely chop the onion, green bell pepper, celery stalks, and garlic cloves. Slice the green onions and chop the parsley, then set them all aside.
In a medium bowl, whisk the eggs with a pinch of salt and black pepper until fully combined. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Pour in the eggs and cook, stirring gently, until scrambled and just set. Remove the eggs from the skillet and set aside.
Using the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the diced ham and cook for 2-3 minutes until lightly browned.
Add the chopped onion, bell pepper, and celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.
Add the uncooked rice to the skillet and stir to coat it with the mixture of ham and vegetables. Pour in the chicken broth, diced tomatoes (with their juices), and Cajun seasoning. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Let it simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
Once the rice is cooked, gently fold the scrambled eggs back into the jambalaya. Taste and adjust seasoning with additional salt or black pepper if needed.
Garnish the jambalaya with sliced green onions and chopped parsley before serving. Enjoy this comforting, flavorful dish warm.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 8605 mg | 374% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 20.6 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 411 mg | 32% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3015 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
