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.

6

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.