Non-vegetarian Shrimp Jambalaya Shrimp Jambalaya Print Recipe CourseNon-vegetarian recipe Servings 6 Servings 6 Shrimp Jambalaya Print Recipe CourseNon-vegetarian recipe Servings 6 Servings 6 Ingredients 1 Tablespoon olive oil 1 cup cubed fully cooked ham 3/4 cup chopped onion 1 clove garlic minced 2 cups chicken broth 1 can stewed tomatoes 14 1/2 oz. 2 Tablespoons minced fresh parsley 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon chili powder 1/8 teaspoon pepper 1 bay leaf 1 cup uncooked long grain rice 1 lb. uncooked medium shrimp peeled and deveined OR use precooked, peeled, deveined shrimp*, 41-50 ct. Servings: Instructions In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley, thyme, salt, cayenne, chili powder, pepper and bay leaf. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 to 20 minutes or until rice is tender. Add uncooked shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf before serving. *If precooked shrimp is used, add shrimp, stir to combine, remove pan from heat and cover for 5 minutes before serving.