Spicy Ham and Red Rice Jambalaya

Diane Atherton


Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods and created what we know as Jambalaya. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice.

We love Jambalaya, and what better way to use up the leftover holiday ham and have a new and interesting dish to serve instead of same old leftovers everyday.

Hope you enjoy!

Photo's are mine.


★★★★★ 2 votes

4 to 6
10 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil, extra virgin
  • 1 large
    onion, chopped
  • 1 large
    bell pepper, chopped (i used red and green)
  • 2 tsp
    spice world minced squeezed garlic or 2 cloves of garlic minced
  • 2 c
    cooked ham, diced
  • 1 c
    uncooked long grain rice
  • 1/2 tsp
    thyme, dried
  • 1 tsp
    sea salt
  • 1/2 tsp
    cayenne pepper
  • 1 tsp
    everglades all-purpose seasoning salt
  • 1/2 tsp
    cajun seasoning
  • 4
    drops (or more) louisianna hot sauce
  • 1 can(s)
    (14.5 ounce) hunts diced tomatoes
  • 1 1/4` c
    chicken broth

How to Make Spicy Ham and Red Rice Jambalaya


  1. Over a medium heat; heat EVOO in a Dutch Oven; add onions, peppers and garlic. Saute until vegetables are tender.
  2. Add ham and rice to vegetables and stir until rice is well coated with oil.
  3. Add all seasoning, diced tomatoes, hot sauce and chicken broth; stir to combine. Bring to a slow boil; reduce heat; simmer covered 15 to 20 minutes until liquid is absorbed and rice is tender. Turn heat off and let rest for 5 minutes before serving.

    NOTE: Adjust the spices to your liking!

Printable Recipe Card

About Spicy Ham and Red Rice Jambalaya

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Spanish
Other Tags: Quick & Easy, Healthy

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