Ham Jambalaya

Ham leftovers with a cajun feel. Serve with a green salad and a tall ice tea.
Total Time: 24 minutes
Course: Main Course
Cuisine: Cajun & Creole
Keyword: easy, low sodium, low sugar
Cut: Ham
Meal Type: Passport to Pork, Pork’s 1-2 Punch: Cook Once, Eat Twice
Servings: 1


  • 1 1/2 cups ham (cubed)
  • 1 tablespoon olive oil
  • 1 cup onion (chopped)
  • 3/4 cup green bell pepper (chopped)
  • 1 teaspoon garlic (minced, 2 cloves)
  • 14.5 ounces stewed tomatoes
  • 14 ounces chicken broth (reduced-sodium)
  • 1 teaspoon cajun seasoning
  • 1 1/2 cups rice (quick-cooking)


  • Heat olive oil in a large saucepan over medium heat. Cook onion, sweet pepper and garlic in hot oil about 5 minutes or until tender. Stir in undrained stewed tomatoes, chicken broth, ham and Cajun seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in rice. Remove from heat. Cover and let stand about 5 minutes or until rice is tender.


Save on time, money and waste. Enjoy more meals, where your prep goes the distance. Tonight, prepare Sweet Southern Slow-Cooker Ham then tomorrow, turn the left overs into Ham Jambalaya or Crustless Basque Quiche.
Recipe courtesy of Yummly.com
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