While there are as many versions for jambalaya as there are cooks in Louisiana, this one definitely hits the mark. It’s a simple recipe that puts a little spice back into dinner.
As with all cooking, some organization up front will help to get dinner on the table fast. To start, peel and devein the shrimp. Next, dice the vegetables. In Louisiana cooking, these vegetables (onion, bell pepper, and celery) are referred to as “the Holy Trinity,” and they’re essential to the flavor of this dish. What’s not traditional is using orzo, but it mimics the rice.
Makes
6 servings
Total Time
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Ingredients
BROWN:
STIR IN:
Test Kitchen Approved
Instructions
Brown ham in oil in a sauté pan over medium-high heat, 3 minutes. Stir in onions, celery, and bell peppers; cook 5 minutes. Add garlic and Cajun seasoning; cook 1 minute.
Stir in broth and tomatoes and bring to a boil. Add orzo and bay leaf, reduce heat to low, and simmer, stirring occasionally, 8 minutes. Stir in shrimp, cover pan, and simmer until shrimp are cooked through, 6–7minutes; season with salt and pepper.
Garnish servings with scallions.
To give the ham color and intensify the flavor, be sure to pat it dry with paper towels before browning it.
So the orzo doesn’t stick to the bottom of the pan, stir it occasionally as it cooks.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 253
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 112mg 37%
Sodium 1229mg 51%
% Daily Value*
Carbs 23g 7%
Fiber 3g 12%
Protein 22g
*Percent Daily Values are based on a 2,000 calorie diet.
