Dijon Jambalaya

2 Member Ratings

Ingredients

2	Tbsps	olive oil
1	lb	cooked ham, cut into 1/2-inch pieces
2	cups	onion, chopped
1		green bell pepper, chopped
1	can	(14 1/2 oz.) no-salt added stewed tomatoes, undrained
1	can	(14 1/2 oz.) no-salt added beef broth
1	cup	Minute^® Premium Rice, uncooked
3	Tbsps	dijon mustard
2	tsps	Worcestershire sauce
2	tsps	minced garlic
1	tsp	dried thyme leaves
1	lb	medium shrimp, cleaned
1/4	tsp	ground black pepper

Heat oil in Dutch oven or large heavy saucepan on medium-high heat. Add ham, onions and green peppers; cook and stir until vegetables are crisp-tender.
Add tomatoes, beef broth, rice, mustard, Worcestershire sauce, garlic and thyme; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 25 minutes, stirring occasionally.
Stir in shrimp; cook 10 minutes or until shrimp are cooked through. Add black pepper; mix well.
Jazz It Up: Garnish with chopped fresh parsley just before serving.