Tested till perfect Ham and Sweet Potato Jambalaya

Ham and Sweet Potato Jambalaya

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 2 cups 2cupscubed ham or smoked turkey
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 stalk 1stalkcelery, diced
  • 1 tsp 1tspdried thyme
  • 1 tsp 1tsppaprika
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1-1/2 cups 1-1/2cupsparboiled rice
  • 1 1large sweet potatosweet potatoes, peeled and cubed
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 1/2 cup 1/2cupchicken stock
  • 1 1sweet green peppersweet green peppers, diced
  • 8 oz 8ozlarge cooked peeled shrimp, (optional)
  • 2 tbsp 2tbspchopped fresh parsley
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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 :

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


Nutritional Information Per serving: about

cal 521 pro 24g total fat 8g sat. fat 2g
carb 89g fibre 5g chol 32mg sodium 1,465mg

% RDI:

calcium 13 iron 26 vit A 146 vit C 110
folate 20
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