Ham and Sweet Potato Jambalaya

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups cubed ham
  • 2 cups cubed smoked turkey
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 stalk celery diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 1/2 cup parboiled rice
  • 1 sweet potato peeled and cubed
  • 1 can diced tomatoes
  • 1/2 cup chicken stock
  • 1 sweet green pepper diced
  • 8 oz large cooked peeled shrimp (optional)
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1465 mg
  • Protein 24 g
  • Calories 521.0
  • Total fat 8 g
  • Cholesterol 32 mg
  • Saturated fat 2 g
  • Total carbohydrate 89 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 146.0
  • Vitamin C 110.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ham and Sweet Potato Jambalaya

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