Ham and Sweet Potato Jambalaya
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »