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Jambalaya with Shrimp and Ham

Ellie Krieger
  • 55 minutes
  • Serves 4

INGREDIENTS

6 oz

Ham, smoked

1 lb

Shrimp, medium

1

Bay leaf

2 cloves

Garlic

1

Green bell pepper

1

Onion, large

1/2 tsp

Oregano, dried

1

Red bell pepper

1/2 tsp

Thyme, dried

1 14 1/2 ounce can

Tomatoes, no-salt added

2 1/2 cups

Chicken broth, low sodium

1 tbsp

Tomato paste

1

Hot pepper sauce

1 cup

White rice, long-grain

1/4 tsp

Black pepper, freshly ground

1/4 tsp

Cayenne pepper

1 tsp

Paprika

1/2 tsp

Salt

1 tbsp

Olive oil