Shrimp & Ham Jambalaya

Shrimp & Ham Jambalaya

Prep Time

25 minutes

Cook Time

35 minutes


6 people

This dish will bring Cajun excitement to the dinner table. It’s a classic New Orleans recipe, featuring shrimp, ham, tomatoes and vegetables atop savory rice that will make for a pleasing dinner that’s on the table in just an hour!

Recipe courtesy of: Campbell’s Kitchen


  • 3 tablespoons Crisco® All-Vegetable shortening or CRISCO Stick
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/3 cup chopped green onions
  • 1 medium green pepper, chopped (about 3/4 cup)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1/4 pound cooked ham, diced
  • 1 clove garlic, minced
  • 2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 1 can (14.5 ounces) diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves, crushed
  • 1/8 teaspoon chili powder or ground red pepper
  • 1 bay leaf
  • 1 cup uncooked regular long-grain white rice
  • 3/4 pound medium cooked shrimp, peeled and deveined


  • 1 Heat the shortening in a 12-inch skillet over medium heat. Add the onion, green onions, 1/2 cup green pepper, celery, ham, and garlic and cook for 5 minutes or until the onion is tender, stirring often.
  • 2 Stir the broth, tomatoes, parsley, black pepper, thyme, chili powder and bay leaf in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
  • 3 Stir in the shrimp and remaining green pepper. Cook for 5 minutes or until the shrimp are cooked through. Remove and discard the bay leaf before serving.


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