Leftover Bone-In Ham Jambalaya

With shrimp and chicken.

jambalaya sits on a white plate, and a blue napkin, with a fork
2 tbsp Olive oil
3/4 lb Ham
2 cups Cooked & diced chicken
1 Green or red bell pepper, diced
1 Yellow onion, diced
2 Celery stalks, thinly sliced
3 Garlic cloves, minced (jarred is fine too)
1 tbsp Cajun seasoning
2 tsp Worcestershire sauce
1 Can (15 oz) crushed tomatoes
1/2 to 1 tsp Hot pepper sauce, to taste
1/2 tsp Table salt, to taste
1/2 tsp Ground black pepper, to taste
1 1/4 cups Uncooked white rice
3 cups Chicken broth
1 Bag (12 oz) defrosted okra
1 cup Medium raw shrimp, fresh or defrosted, peeled

Heat 1 tablespoon of the olive oil in a Dutch oven or other large pot over medium heat. Add the ham and chicken and lightly brown, 3 to 4 minutes. Remove from the pan and set aside. Heat the remaining 1 tablespoon of oil and add the bell pepper, onion, celery, and garlic. Sprinkle with the Cajun seasoning and cook, stirring often, until the vegetables are slightly softened, 3 to 5 minutes. Return the ham and chicken to the pan.

Add the Worcestershire sauce, tomatoes, and hot sauce, and cook for 5 minutes, stirring occasionally. Sprinkle with the salt and pepper.

Add the rice and chicken broth and stir. Bring to a boil, reduce the heat to medium-low, cover, and simmer for about 20 minutes, or until the liquid is absorbed. Stir occasionally to keep the rice from sticking. Add the okra and shrimp and cook for 5 minutes, until the okra is tender and the shrimp has just turned pink.

Taste to make sure the rice is tender. If it is still a bit crunchy, add 1/2 cup more broth or water and cook for 3 to 4 more minutes. Adjust the seasonings and serve.


Ree Drummond and Cyndi Kane are all about saving leftovers to use for more meals later. So in Cyndi's cookbook "Save It Forward Suppers," she shows you how to use a bone-in ham for three separate dinners through the week. Now here's her recipe for using up the ham for flavorful jambalaya.

Pro Tip: Follow Cyndi's steps here to bake your ham and keep it moist. And use the other leftovers to make super easy eggs benedict here.

Prep Time: 5 minutes

Cook Time: 35 minutes

From "Save-It-Forward Suppers" by Cyndi Kane. Copyright © 2022 by Cyndi Kane. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.