HoneyBaked Ham Jambalaya



A recipe from the HoneyBaked ham folks.

Heat oil in large Dutch oven over medium heat:
3 tablespoons olive oil

Add and sauté until tender (about 10 minutes):
2 large onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 large garlic cloves, minced


Mix in and bring to a boil:
1 28-ounce can ready-cut tomatoes with juices
2 cups diced HoneyBaked Ham
1/2 cup dry white wine or chicken stock
1 14 oz can black eyed peas, drained
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 Tablespoon chili powder
1/4 teaspoon cayenne pepper

Stir in well:
3/4 cup long-grain white rice

Reduce heat to medium-low and simmer until rice is tender and most of the liquid is absorbed (about 20-25 minutes). Season with salt and pepper.
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