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Shrimp And Ham Jambalaya

Shrimp And Ham Jambalaya

Jambalaya like gumbo and crawfish etouffee are Louisiana's most beloved dishes. It can be made with any number of ingredients such as shrimp, chicken, sausage, ham, pork and in any combination. Jambalaya is either brown or red depending on which variety you prefer. This jambalaya is red since it has the addition of tomatoes.

  • Yield: 6 servings


  • 2 tablespoons vegetable oil
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 4 bay leaves
  • 1/2 pound boiled ham, cut into 1/2-inch cubes
  • 1 14.5-ounce can whole tomatoes, chopped, with juice
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 pound peeled and deveined medium shrimp
  • 1 cup long-grain white rice
  • 2 cups water, shrimp or chicken stock
  • 1/4 cup chopped green onions


  • Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and sauté for 7 to 8 minutes, or until golden and soft. Add the ham and sauté for 2 to 3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper, and thyme. Cook for about 10 minutes, stirring often. Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes. Add the rice and stir to mix. Add the water, stir well, cover and cook over medium heat for 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed.

    Remove from the heat and let stand, for about 5 minutes. Remove the bay leaves.   Stir in the green onions and serve.

Recipe Details