This easy jambalaya is a savory mix of rice, ham, shrimp and vegetables, with a delicious flavor twist from Dijon mustard.
What You Need
Original recipe yields 8 servings
2 Tbsp. olive oil
1 lb. cooked ham, cut into 1/2-inch pieces
1-1/2 cups chopped onion s
1 medium green bell pepper, chopped
1 can (14-1/2 oz.) no-salt-added stewed tomatoes, undrained
1 can (14-1/2 oz.) no-salt-added beef broth
1 cup instant white rice, uncooked
3 Tbsp. GREY POUPON Dijon Mustard
2 tsp. LEA & PERRINS Worcestershire Sauce
2 tsp. minced garlic
1/2 tsp. dried thyme leaves
1 lb. medium shrimp, cleaned
1/4 tsp. black pepper
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Let's Make It
Heat oil in Dutch oven or large heavy saucepan on medium-high heat. Add ham, onions and green peppers; cook and stir until vegetables are crisp-tender.
Add tomatoes with their liquid, the beef broth, rice, mustard, Worcestershire sauce, garlic and thyme; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 25 min., stirring occasionally.
Stir in shrimp; cook 10 min. or until shrimp are cooked through. Add black pepper; mix well.
Garnish with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.