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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ham Jambalaya Recipe

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This recipe for Ham Jambalaya is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice
1 can (14.5 oz.) whole tomatoes
2¼ cups chicken broth
1 medium to large onion, chopped
1 medium green pepper, chopped
2 Tbsp. butter
1 can mushrooms (or fresh mushrooms can be used)
1 - 2 cups leftover ham, cut into bite-sized pieces
½ garlic powder (or to taste)
1 bay leaf
10 - 15 peppercorns
Directions:
Directions:
Chop onions and green pepper.
In a saucepan, sauté onions, green pepper (and mushrooms, if fresh) in butter.
Drain tomatoes and mix the liquid with the chicken broth to make 3 cups.
In casserole baking dish, mix rice, ham, onion, green pepper, mushrooms, peppercorns, garlic powder (to taste), and 1 bay leaf.
Pour in tomatoes and liquid (juice and broth) and mix.
Cover and bake in the oven at 350º until rice is soft, 1½ to 2 hours.

Note: Add liquid if it cooks off and the mixture looks too dry.
Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
15 - 20 minutes
Personal Notes:
Personal Notes:
When eating the jambalaya, we keep track of the peppercorns to avoid biting into one.

 

 

 

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