Jambalaya

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 thick slice ham, cubed; 1 clove garlic, minced; 1 c. chopped onion; 4 Tbsp. butter; 2 (16 oz.) cans tomatoes, diced; 1 (10 oz.) can beef bouillon; 1 c. rice; 1 tsp. sugar; 3/4 tsp. thyme; 1/2 tsp. chili powder; 1 bay leaf, crushed; 1/2 tsp. pepper; 2 lb. raw shrimp; 1 can pitted black olives, drained; 1 or 2 green peppers, diced

Eats Now Editorial Team · 692 kcal · Seafood

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Jambalaya – a delicious recipe with ham, clove garlic, onion, butter, tomatoes, beef bouillon. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 thick slice ham, cubed
1 clove garlic, minced
1 c. chopped onion
4 Tbsp. butter
2 (16 oz.) cans tomatoes, diced
1 (10 oz.) can beef bouillon
1 c. rice
1 tsp. sugar
3/4 tsp. thyme
1/2 tsp. chili powder
1 bay leaf, crushed
1/2 tsp. pepper
2 lb. raw shrimp
1 can pitted black olives, drained
1 or 2 green peppers, diced

1
In large skillet, cook ham, garlic and onion in butter until onion is transparent.
2
Add tomatoes, bouillon, rice, sugar and all spices.
3
Cover and cook until rice is tender (15 to 20 minutes). Add shrimp, olives and peppers.
4
Simmer about 5 to 10 minutes to desired thickness.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 thick slice ham, cubed, 1 clove garlic, minced, 1 c. chopped onion, 4 Tbsp. butter, and more.

Yes, Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
692 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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