Ham and Sweet Potato Jambalaya
This recipe makes 4 servings
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 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 26 |
| vit A | 146 |
| vit C | 110 |
| folate | 20 |
The supermarket deli will cut a thick slice of ham for you to cube.
Ingredients
- 1 tbsp vegetable oil
- 2 cups cubed ham or smoked turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1 tsp dried thyme
- 1 tsp paprika
- 1/4 tsp each salt and pepper
- 1/4 tsp hot pepper sauce
- 1-1/2 cups parboiled rice
- 1 large sweet potato, peeled and cubed
- 1 can (28 oz/796 mL) diced tomatoes
- 1/2 cup chicken stock
- 1 sweet green pepper, diced
- 8 oz large cooked peeled shrimp, (optional)
- 2 tbsp 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
- Keywords : Main Course; Skillet; Rice; Shrimp; Ham; Sweet potato; Tomatoes;
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