Ham and Sweet Potato Jambalaya

Tested Till Perfect

The supermarket deli will cut a thick slice of ham for you to cube.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 521
pro 24 g
total fat 8 g
sat. fat 2 g
carb 89 g
fibre 5 g
chol 32 mg
sodium 1.465 mg
% RDI: -
calcium 13%
iron 26%
vit A 146%
vit C 110%
folate 20%
    1 tbsp (15 mL) vegetable oil
    2 cups (500 mL) cubed ham or smoked turkey (10 oz/300 g)
    1 onion, chopped
    2 cloves garlic, minced
    1 stalk celery, diced
    1 tsp (5 mL) each dried thyme and paprika
    1/4 tsp (1 mL) each salt, pepper and hot pepper sauce
    1-1/2 cups (375 mL) parboiled rice
    1 large sweet potato, peeled and cubed
    1 can (28 oz/796 mL) diced tomatoes
    1/2 cup (125 mL) chicken stock
    1 sweet green pepper, diced
    8 oz (250 g) large cooked peeled shrimp (optional)
    2 tbsp (25 mL) chopped fresh parsley

Preparation:

In large shallow Dutch oven or deep skillet, heat oil over medium heat; fry ham, onion, garlic, celery, thyme, paprika, salt, pepper and hot pepper sauce , stirring occasionally, until onion is softened, about 5 minutes.

Add rice, stirring to combine. Add sweet potato, tomatoes and stock; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.

Add green pepper, and shrimp (if using); stir with fork to combine. Cover and cook until hot, about 5 minutes. Sprinkle with parsley.

Additional Information

  • Variation
    Vegetarian Sweet Potato Jambalaya:
    Omit ham and shrimp. Substitute vegetable stock for the chicken stock.

     

Source

Canadian Living Magazine: March 2005





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