Jambalaya, Mon Cherie

Thanks to my good friend Carrie for posting the link to this fabulous recipe on Facebook!

I saw the post yesterday on Facebook and decided to head to the grocery store and get the missing ingredients for this healthy Jambalaya, courtesy of Ellie Krieger on foodnetwork.com. It was a quick fix, too...about 40 minutes start to finish.

First, heat 1 tablespoon of olive oil in a dutch oven. Then dice 1 large onion, 1 green bell pepper, and 1 red bell pepper (thank you, Pampered Chef food chopper!) and 2 cloves garlic, and add to the olive oil. Saute for 10 minutes or until soft.

Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, a bay leaf, 1/2 teaspoon cayenne pepper, 1 tablespoon tomato paste, 6 ounces diced smoked ham, 2 1/2 cups low-salt chicken broth, and 1 14 1/2 ounce can of no-salt diced tomatoes.

Bring to a boil.

Stir in 1 cup uncooked long-grain rice, cover and reduce heat. Cook for 20 minutes or until rice is done and most of the liquid is absorbed. Add shrimp and cook, covered, 5 minutes until shrimp is done.

Salt and pepper to taste and serve with hot sauce.

I did not add hot sauce to mine because the 1/2 teaspoon of cayenne pepper made this dish HOT!!!!!!!! The French baguette really cut the heat for me. Next time I'll cut the cayenne in half!

But this was yummy!

Jambalaya with Shrimp and Ham Recipe

Enjoy!