Saturday, December 28, 2013
OK, friends! Here's another great use for your leftover ham....Jambalaya! Although you could certainly change it to add shrimp, andouille sausage, or even some of those wonderful chicken sausages. This original recipe (from the Honeybaked Ham website) doesn't call for okra but, to me, jambalaya isn't jambalaya without okra. And an added note, being that it's December and okra isn't in season, you'll need to cook it a bit longer or it will be too tough.
A few other notes. I used smoked paprika in lieu of regular paprika. And this dish really developed after a day or two. So much better. So if you can, make it ahead to let the flavors develop. It is so worth the wait.
HAM JAMBALAYA (4 servings)
1 1/2 Tbsp EVOO
1-2 sweet onions, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1 1/2 tsp garlic cloves
8 oz okra, sliced, optional
14.5 oz can diced tomatoes with juices
1 cup diced ham
1/4 cup dry white wine or chicken stock
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp paprika (use smoke paprika if you have it)
1/2 Tbsp chili powder (use chipotle chili powder if you want extra heat)
1/8 tsp cayenne pepper
hot sauce to taste
1/4 cup + 2 Tbsp long-grain white rice
Heat oil in a large Dutch oven over medium heat. Add the onions, peppers, and garlic until tender (about 10 minutes).
Mix in and add the tomatoes, ham, wine (or chicken stock), thyme, basil, paprika, chili powder, and cayenne. Stir in the rice.
Reduce heat to medium-low and simmer until rice is tender and most of the liquid is absorbed (about 20-25 minutes). Season with S&P.
Recipe Source: www.honeybaked.com