Ham Jambalaya
Get ready to savor the bold, comforting flavors of the South with this crowd-pleasing Ham Jambalaya recipe! Packed with smoky diced ham, tender long-grain rice, and a medley of aromatic vegetables like onion, celery, and bell pepper, this one-pot meal is a true Cajun classic. Infused with warm spices like smoked paprika, cayenne, thyme, and oregano, every bite delivers the perfect balance of heat and zest. Simmered in a rich blend of chicken broth and juicy canned tomatoes, this easy-to-make jambalaya is hearty, flavorful, and ready in under an hour. Serve it hot, garnished with fresh parsley and green onions, for a weeknight dinner or potluck favorite that's sure to impress. Perfect for six servings, this recipe will transport your taste buds straight to Louisiana!
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Recipe Information
Ingredients
- 2 cups cooked ham, diced
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 large celery stalks, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 14.5 ounces canned diced tomatoes, with juice
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 2 stalks green onions, sliced (optional, for garnish)
- 2 tablespoons parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced ham to the pot and sauté for 2–3 minutes to allow it to heat through and release its flavor.
Stir in the rice, smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Mix well to ensure the rice is evenly coated in the seasonings.
Pour in the chicken broth and add the canned diced tomatoes (with juice) and bay leaf. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and let simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from heat and discard the bay leaf. Fluff the jambalaya with a fork, then taste and adjust the seasoning with additional salt or cayenne pepper if desired.
Garnish with sliced green onions and chopped parsley, if using, and serve hot.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 10484 mg | 456% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 27.6 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3460 mg | 74% | |
*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.
