This simple recipe has delicious Cajun flavors and is ready to eat in about half an hour. Adjust the spice level to your tastes!
Course Main Course
Keyword ham, jambalaya, one pan dinner, rice, shrimp, skillet dinner
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
2 cups diced hamTasso Ham if you can find it
1 stalk celerydiced
1 medium oniondiced
1/2 red bell pepperseeded and diced
1 poblano pepperseeded and diced
1/8 teaspoon cayenne pepper
1cup long grain rice
5-6stems of thymetied with kitchen string
2cups low sodium chicken broth
1 cup canned diced tomatoesdrained
1/2poundlarge shrimppeeled and deveined
1/2 cup frozen peas
2 tablespoons parsleychopped
Heat a large skillet (with a lid) over medium high heat. Add olive oil and ham and saute for 2-3 minutes, stirring occasionally. Add the celery, onion, bell pepper, poblano and garlic and stir. Saute for 2-3 minutes or until vegetables are tender and onions are slightly translucent.
Add the salt, pepper and cayenne and mix together thoroughly. Add the thyme and rice and cook for 2-3 minutes. Stir in the chicken broth and bring to a boil. Reduce heat to a simmer, cover tightly with the lid and cook for 10 minutes.
Add the diced tomatoes and cook, covered for 5 minutes. Add the shrimp and cover with the lid for 3-4 minutes or until shrimp are opaque. Add the frozen peas and stir. Sprinkle with parsley and serve.