Shrimp and ham jambalaya from Louisiana Real & Rustic by Emeril Lagasse and Marcelle Bienvenu

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Notes about this recipe

  • nicolepellegrini on July 04, 2025

    I disagree with the previous commenter about needing more rice and adding a 2:1 ratio of water. With cooking down the tomatoes first, they'd release enough water to cook the rice just fine unless your tomatoes are really dry. (In fact, out of paranoia after reading the previous comment I did wash out the tomato can/add maybe a scant cup of water, and it almost made my rice too soupy. I really liked this dish as it had the jambalaya flavor I was craving and was a good way to use up some leftover baked ham with just adding the shrimp as well.

  • Baxter850 on April 23, 2020

    I may have messed this one up, but one cup of rice seemed insufficient with all the meat, so I added another 1.5 cups. The recipe does not call for the addition of any water/stock, which appears to be an error. Needs a 2:1 ratio of water to rice.

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