jammin' baked ham jambalaya
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!
No Image
prep time
40 Min
cook time
1 Hr 30 Min
method
Bake
yield
16 serving(s)
Ingredients
- 1/2 cup butter
- 1 large onion-diced
- 1 large green bell pepper, diced
- 1 - celery stalk, chopped
- 4 teaspoons minced garlic
- 1 - 6-oz can tomato paste
- 2 - bay leaves
- 3 tablespoons creole seasoning
- 3 teaspoons worcestershire sauce
- 2 - 28-oz cans-whole peeled tomatoes
- 7 cups chicken stock
- 3 cups cooked, left over holiday ham, chopped
- 2-1/2 cup cooked, sliced andouille sausage
- 3 cups cooked, cubed chicken breast
- 3 cups cooked medium shrimp
- 4 cups uncooked, white rice
How To Make jammin' baked ham jambalaya
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Step 1Heat 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.
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Step 2Empty 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.
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Step 3Stir 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Ingredient:
Pork
Method:
Bake
Culture:
Cajun/Creole
Category:
Casseroles
Keyword:
#Jammin ham jambalaya
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