Ham Jambalaya

Get ready to savor the bold, comforting flavors of the South with this crowd-pleasing Ham Jambalaya recipe! Packed with smoky diced ham, tender long-grain rice, and a medley of aromatic vegetables like onion, celery, and bell pepper, this one-pot meal is a true Cajun classic. Infused with warm spices like smoked paprika, cayenne, thyme, and oregano, every bite delivers the perfect balance of heat and zest. Simmered in a rich blend of chicken broth and juicy canned tomatoes, this easy-to-make jambalaya is hearty, flavorful, and ready in under an hour. Serve it hot, garnished with fresh parsley and green onions, for a weeknight dinner or potluck favorite that's sure to impress. Perfect for six servings, this recipe will transport your taste buds straight to Louisiana!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 cups cooked ham, diced
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 large celery stalks, diced
• 3 cloves garlic, minced
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 14.5 ounces canned diced tomatoes, with juice
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 whole bay leaf
• 2 stalks green onions, sliced (optional, for garnish)
• 2 tablespoons parsley, chopped (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the diced onion, green bell pepper, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the diced ham to the pot and sauté for 2–3 minutes to allow it to heat through and release its flavor.

Step 5

Stir in the rice, smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Mix well to ensure the rice is evenly coated in the seasonings.

Step 6

Pour in the chicken broth and add the canned diced tomatoes (with juice) and bay leaf. Stir to combine.

Step 7

Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a tight-fitting lid and let simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.

Step 8

Remove the pot from heat and discard the bay leaf. Fluff the jambalaya with a fork, then taste and adjust the seasoning with additional salt or cayenne pepper if desired.

Step 9

Garnish with sliced green onions and chopped parsley, if using, and serve hot.

Nutrition Facts

Serving size	2321.4 grams (2321.4g)

Amount per serving	% Daily Value*
Calories	1594

Total Fat 58.00g	74%
Saturated Fat 14.80g	74%
Polyunsaturated Fat 2.70g
Cholesterol 275mg	92%
Sodium 10485mg	456%
Total Carbohydrate 134.30g	49%
Dietary Fiber 13.00g	46%
Total Sugars 27.60g
Protein 130.40g	261%

Vitamin D 0IU	0%
Calcium 295mg	23%
Iron 14mg	75%
Potassium 3460mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 33.0%

Carbs: 34.0%