Creole ham and rice casserole is a variation on baked jambalaya without chicken, shrimp or sausage. Perfect for leftover ham.
Creole Ham and Rice Casserole
By Sue Lau | Palatable Pastime
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Creole Ham and Rice Casserole is my recipe of the day. I baked a ham recently and had leftovers. That is the gold of which many new recipes can be made. Trust me. Leftovers in your kitchen can transform into something more delicious than another person’s first-run. All with less food waste.
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Ham scraps are plentiful for us, being a small family. After a baked ham meal, cut off the remaining meat and also save the bone. If not using soon, freeze these in portion sized bags.
Nobody wants to eat ham, ad nauseum, day after day following a holiday. So freeze it and move on. Come back for it next week. Same goes for turkeys and roast beef.
Creole Ham and Rice Casserole
I’ve added okra to the casserole to fill it out as a one dish meal. But I always encourage you to add more vegetables to your menu. Salads or collard greens would be perfect. Not to mention the addition of cornbread.
If on the off chance you end up with more leftovers of this, reimagine it as soup and pack in lunches with a sandwich. It’s all very economical.
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Creole Ham and Rice Casserole
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Creole Ham and Rice Casserole
Ingredients
- 2 tablespoons olive oil
- 7-1/2 ounces sliced fresh okra
- 1 cup chopped onion
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 ribs celery sliced
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 teaspoons Cajun spice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1-1/2 pounds diced smoked ham
- 2 ounces dry white wine
- 1-1/2 cups uncooked long grain rice rinsed
- 2 cups vegetable broth
- 14.5 ounce can petit diced tomatoes
Instructions
- Preheat oven to 350F.
- Heat oil in a large skillet and saute the okra, onion, bell peppers, celery and garlic. If you hate okra you might be able to sub chopped green beans or omit. Okra shouldn't be very slimy in this, in case you're wondering.
- Add the bay leaves and spices along with the ham and cook until the ham browns.
- Add the wine and deglaze the pan.
- Spray an oblong casserole dish with nonstick or use butter to grease.
- In a large mixing bowl add the skillet contents along with the uncooked rice, broth, and tomatoes with juice.
- Stir well then add to the casserole dish.
- Cover tightly with foil and bake in the preheated oven for 45 minutes.
- Serve with hot sauce such as Tabasco or Texas Pete, your choice.
Notes
Nutrition
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