jammin' baked ham jambalaya

a recipe by
sherry monfils
worcester, MA

I love a great jambalaya and this year had an over abundance of ham from Christmas dinner and so figured I would make a huge pot of it. I didn't feel like standing over a stove for a long time so I decided to bake it instead and it came out so beautiful I think this is how I'll make it for now on!

serves 16
prep time 40 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For jammin' baked ham jambalaya

  • 1/2 c
  • 1 lg
  • 1 lg
    green bell pepper, diced
  • 1
    celery stalk, chopped
  • 4 tsp
    minced garlic
  • 1
    6-oz can tomato paste
  • 2
    bay leaves
  • 3 Tbsp
    creole seasoning
  • 3 tsp
    worcestershire sauce
  • 2
    28-oz cans-whole peeled tomatoes
  • 7 c
    chicken stock
  • 3 c
    cooked, left over holiday ham, chopped
  • 2-1/2 c
    cooked, sliced andouille sausage
  • 3 c
    cooked, cubed chicken breast
  • 3 c
    cooked medium shrimp
  • 4 c
    uncooked, white rice

How To Make jammin' baked ham jambalaya

  • 1
    Heat oven to 350. In a pot on top of stove, over medium-high heat melt butter. Saute onion, green bell pepper, celery and garlic until tender. Add tomato paste and stir to combine. Add bay leaves, creole seasoning and worcestershire sauce. Stir and then pour into a large roasting pan.
  • 2
    Empty whole tomatoes into a large bowl and break the tomatoes up. Add tomatoes to roasting pan. Stir in the juices from the cans of tomatoes. Add chicken stock, ham, sausage, chicken, rice and shrimp.
  • 3
    Stir it all together and cover pan. Bake 1-1/2 hours, stirring once or twice during baking. Remove bay leaves. Spoon into bowls and serve w/ crusty French baquettes.

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