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Ham and Sweet Potato Jambalaya

By The Canadian Living Test Kitchen

Tested till perfect

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Ham and Sweet Potato Jambalaya

This recipe makes 4 servings

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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

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