Chicken, Shrimp, and Ham Jambalaya

Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

Adapted from a recipe in a magazine. Add more chicken, shrimp, and ham to suit your personal taste. The Pico De Gallo is optional. However, I really like the addition of this ingredient. Instead of the diced tomatoes and hot sauce, substitute a 10 ounce can of Ro*Tel Diced Tomatoes and Green Chilies. The Ro*Tel really gives it a nice kick.

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Ingredients

Nutrition

Directions

  1. Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
  2. Sprinkle chicken evenly with salt, black pepper, and red pepper.
  3. Heat oil in a Dutch oven over medium heat.
  4. Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
  5. Remove chicken using a slotted spoon.
  6. Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
  7. Remove ham using a slotted spoon.
  8. Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
  9. Stir in ham and chicken.
  10. Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
  11. Add chicken broth and bring to a boil over medium-high heat.
  12. Cover, reduce heat to low, and simmer 20 minutes.
  13. Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
  14. Cover, reduce heat to medium-low, and simmer 15 minutes.
  15. Add Pico de Gallo.
  16. Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.
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