Emeril's Jambalaya

Emeril's Shrimp and Ham Jambalaya
From the kitchen of Emeril Lagasse
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Servings: 6-8
Difficulty: Easy
Cook Time: 30-60 min
As a treat for the military personnel who are in New York for Fleet Week, chef Emeril Lagasse presided over a kitchen battle between the Navy and Marine Corps. The Navy crew cooked up seafood gumbo, while the Marines dished out chicken and andouille sausage gumbo.

Emeril's Shrimp and Ham Jambalaya would go great with either one.

Ingredients
2 Tablespoons vegetable oil
1 1/2 cups yellow onions, chopped
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
1 pound medium shrimp, peeled and deveined
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
1 can whole tomatoes (14 1/2 ounces), chopped, with juice
1 tablespoon garlic, chopped
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups water
1/4 cup green onions, chopped
Cooking Directions
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, and celery and sauté for 7 to 8 minutes, or until golden and soft. Add the shrimp and bay leaves and sauté until the shrimp turn pink, about 2 minutes. Add the ham and sauté for 2 to 3 minutes. Add the tomatoes with their juice, the garlic, salt, cayenne, black pepper, and thyme. Cook for 5 minutes, stirring often. Add the rice and stir to mix. Add the water, stir well, cover and cook undisturbed over medium-low heat until the rice is tender and the liquid has been absorbed, 25 to 30 minutes.

Remove from the heat and let stand undisturbed for 5 to 10 minutes. Remove the bay leaves. Stir in the green onions and serve with the Seafood Gumbo or on its own.

Recipe courtesy of chef Emeril Lagasse, from Louisiana Real & Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow and Company, Copyright, 1996.