Ham, Shrimp, and Sweet Potato Jambalaya

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

Louisiana, home to French-influenced Creole and Cajun cooking, is also home to jambalaya, a rice dish made with the fruits of the land and waters. One of the most famous jambalayas combines shrimp and ham. This version adds the sweetness and color of sweet potatoes. It calls for short-grain rice, sometimes labeled California Pearl.

Ingredients

	1	cup water
	½	tsp. salt
	¼	cup short-grain white rice
	3	Tbsp. unsalted butter
	2	large garlic cloves, minced
	1	medium onion (6 to 8 ounces), chopped
	¼	green bell pepper, seeded, deribbed, and finely chopped
	1	(14 oz.) can crushed or diced tomatoes in juice or purée
	~	Pinch of ground cloves
	¼	tsp. dried thyme
	¼	tsp. cayenne pepper
	¼	cup minced fresh parsley
	2½	cups (¾ pound) ½-inch dice Bourbon-Glazed Ham
	8	oz. bay (tiny cooked) shrimp
	2	cups Sweet Potato Sauté

Steps

1. In a 1-quart saucepan, bring the water to a boil. Add the salt and rice, cover, and cook over very low heat for 20 minutes. Fluff the rice with a fork and set aside, uncovered.
2. In a 10-inch skillet, melt the butter over medium heat and sauté the garlic, onion, and green pepper until soft but not browned, about 5 minutes. Set aside.
3. In a 2-quart or larger nonreactive saucepan, combine the tomatoes and juice, cloves, thyme, cayenne, and parsley. Cook over medium-high heat, regulating the heat so the mixture simmers briskly, until it is slightly thickened, about 8 minutes.
4. Return the skillet to medium-low heat. Add the ham, shrimp, sweet potatoes, rice, and tomato mixture to the pepper mixture, and stir to combine. Cover and heat over medium-low heat. Serve in bowls.

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