Preparation Time: 10 minutes

Cooking Time: 45 minutes

Serves: Many


2 T. salted butter

1 jalapeño, diced

3 cloves garlic, minced

2 yellow onion, chopped

1 lb. Hobe’s Country Ham, chopped

1 green bell pepper, chopped

4 cups fire-roasted tomatoes

3 cups chicken broth

1 tsp. cayenne

1 tsp. smoked paprika

1 tsp. cumin

2 tsp. salt

2 tsp. pepper

1 lb. raw, peeled shrimp

2 cups long-grain rice, rinsed

*dutch oven*


Put a large dutch oven on the stove to a medium-high heat and melt the butter. Add in the jalapeño, garlic, onion, and ham until the vegetables are lightly browned.

Add in the rest of the ingredients, except for the rice, and mix together to create the stew. Bring entire stew to a boil.

Once a boil is reached, reduce stew to a simmer and slowly add in the rice, thoroughly mixing the ingredients. Put a lid on the dutch oven and cook on a medium-low heat for 30-35 minutes, until rice is soft and absorbs liquids. Stir every so often to avoid rice from sticking to the bottom.

Give one last mix and let cool for 10 minutes before serving.

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