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🍽️ Spicy Jambalaya with Shrimp and Ham

540 kcal · 30 min · 4 servings

Ingredients

• cooked ham 200 g
• onions, yellow 2 pcs.
• garlic cloves 3 pcs.
• bell pepper, red 1 pcs.
• oil 4 tbsp
• tomato juice 300 ml
• vegetable broth 500 ml
• jasmine rice 300 g
• peas, frozen 150 g
• salt pinch
• pepper, black ground pinch
• chili, ground pinch
• spring onions 1 bunch
• party shrimp 250 g
• mango 1 pcs.
• organic limes 1 pcs.

Instructions

1. 1. Cut the ham into small cubes.
2. 2. Peel the onions and one clove of garlic.
3. 3. Finely chop the onions and the garlic.
4. 4. Rinse the bell pepper.
5. 5. Halve the bell pepper.
6. 6. Remove the stem and seeds from the bell pepper.
7. 7. Dice the bell pepper finely.
8. 8. Heat 2 tablespoons of oil in a pot over medium to high heat.
9. 9. Sauté the ham with the onions and garlic for about 3 to 4 minutes.
10. 10. Deglaze the pot with tomato juice and broth.
11. 11. Add the rice, bell pepper, and frozen peas.
12. 12. Bring the mixture to a boil.
13. 13. Season the dish with salt, pepper, and chili.
14. 14. Cook the jambalaya covered for about 15 minutes until the rice is swollen.
15. 15. Peel the remaining garlic cloves.
16. 16. Finely chop the garlic.
17. 17. Rinse the spring onions.
18. 18. Dry the spring onions.
19. 19. Slice the spring onions into thin rings.
20. 20. Heat 2 tablespoons of oil in a pan.
21. 21. Sauté the garlic and spring onions with the shrimp for about 5 to 7 minutes.
22. 22. Peel the mango.
23. 23. Cut the flesh from the mango pit.
24. 24. Dice the mango flesh.
25. 25. Halve the lime.
26. 26. Squeeze the lime juice.
27. 27. Mix the mango and lime juice with the shrimp.
28. 28. Season the shrimp with salt and lime juice to taste.
29. 29. Serve the shrimp over the jambalaya.
30. 30. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 540
• Protein: 35 g · Fett/Fat: 15 g · Carbs: 70 g