Jambalaya with ham and shrimp
Votes: 1
Time: 55 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Jambalaya with ham and shrimp - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup uncooked long-grain white rice
- 180 g smoked ham, cut into cubes
- 400 g diced tomatoes
- 450 g peeled medium shrimp
- 1 tbsp. l. olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 1 teaspoon paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 tsp cayenne pepper
- 1 tbsp tomato paste
- 2.5 cups chicken broth
- Hot sauce
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Cooking the dish according to the recipe:
- Heat oil in a large Dutch oven or saucepan over medium heat. Add the onion, pepper, and garlic and cook until the vegetables begin to soften, about 10 minutes. Combine with the remaining 11 ingredients. Bring to a boil.
- Add the rice, cover, reduce heat, and simmer for about 20 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Add the shrimp and simmer, covered, for another 5 minutes, or until the shrimp are cooked through. Season with salt and pepper to taste. Serve with hot pepper sauce.
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