Dijon Jambalaya

Makes 8 Servings

2 Member Ratings


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.