Jambalaya Ham Soup Recipes

HAM JAMBALAYA

Steps:

• Heat oil in large Dutch oven over medium heat.
• Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes.
• Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika, and cayenne pepper;.
• bring to boil.
• Gradually stir in rice; cover pot.
• Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
• Season with salt and pepper.

ONE-POT RICE, HAM AND BEANS

Steps:

• Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, celery, garlic, and salt to taste. Cook, stirring occasionally, until the onion is translucent, about 7 minutes. Add the rice, ham, beans and 2 cups water and stir to combine.
• Reduce the heat to medium low, cover and cook until the rice is tender and almost all of the liquid is absorbed, 15 to 20 minutes. (Adjust the heat as necessary to maintain a gentle simmer; this will prevent the rice from sticking.) Remove from the heat and let stand 5 minutes before serving. Season with salt. Serve with hot sauce, if desired.
• Per serving: Calories 724; Fat 18 g (Saturated 5 g); Cholesterol 101 mg; Sodium 363 mg; Carbohydrate 94 g; Fiber 10 g; Protein 46 g
• Combine the tomato paste, Worcestershire sauce, red pepper flakes and paprika in a 5-to-6-quart slow cooker. Add the ham, beans, bay leaf and thyme. Pour in 4 cups water; cover and cook on low, undisturbed, 8 hours.
• Pour the tomatoes into a bowl and crush them with your hands. Add the tomatoes and their juices, the scallions and garlic to the slow cooker. Cover and cook 30 more minutes.
• Remove the ham from the slow cooker and transfer to a cutting board to cool slightly before slicing. Set aside about one-third of the ham and 3 cups of the stewed bean mixture for another use. Serve the remaining ham with the bean mixture.
• Per serving: Calories 750; Fat 22 g (Saturated 8 g); Cholesterol 201 mg; Sodium 640 mg; Carbohydrate 59 g; Fiber 17 g; Protein 77 g

JAMBALAYA HAM SOUP

Steps:

• Combine ham bone, onion slice, celery leaves, parsley springs, red pepper, 5 cups water, and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Cover, simmer 30 to 45 minutes. Remove bone. Cool and cup off meat; chop. Discard bone. Strain broth. Cook chopped celery, onion, and garlic in butter till tender. Stir in broth, ham, tomato sauce, catsup, and uncooked rice. Bring to boiling; reduce heat. Cover; simmer 15 minutes. Add okra and drained shrimp. Return to boiling; reduce heat. Cover; simmer 5 minutes. Garnish with cooked crawfish and mustard greens. Per serving: 241 cal., 15 g pro., 19 g carbo., 12 g fat, 75 mg chol., 739 mg sodium. U.S.RDA: 19% vit A, 25% vit C, 14% iron.

JAMBALAYA WITH SHRIMP AND HAM

Steps:

• Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

JAMBALAYA SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add chicken and saute until no longer pink and juices run clear, 5 to 7 minutes. Season with Cajun seasoning. Set aside in a separate dish.
• Cook and stir sausage in the same pot over medium-high heat until nicely browned, 5 to 7 minutes. Add ham and saute 2 to 3 minutes more. Transfer mixture to the chicken dish.
• Heat remaining grease and olive oil as needed in the same pot over medium-high heat. Add onion, celery, bell pepper, and garlic; saute until onion becomes translucent, about 5 minutes. Stir in remaining Cajun seasoning, paprika, oregano, basil, and thyme.
• Pour in chicken broth and stir to mix. Add meat mixture. Add tomatoes, tomato soup, bay leaves, and hot sauce; mix thoroughly. Add rice slowly and bring to a boil. Reduce heat to a simmer and let cook, stirring occasionally to prevent sticking, until rice is tender, 45 minutes to 1 hour.

EULA MAE'S CHICKEN AND HAM JAMBALAYA

Steps:

• Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
• Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
• Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
• Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
• Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.