Jambalaya With Shrimp, Chicken, and Ham

Made This Recipe? Add Your Photo

Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

In 'Williams-Sonoma Essentials of Slow Cooking'

Ingredients Nutrition

Directions

  1. In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
  2. Add the shrimp and cook until opaque, about 3 minutes per side.
  3. Remove from the pan and set aside.
  4. Add the chicken pieces and saute until browned, about 5 minutes.
  5. Remove from the pan and set aside with the shrimp.
  6. Cover and refrigerate until needed.
  7. Warm the remaining 2 tablespoons oil in the pan over med-high heat.
  8. Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
  9. Add the garlic and jalapeno and cook for 1 minute.
  10. To cook in oven--preheat oven to 350°; transfer the onion mixture to a large Dutch oven.
  11. Stir in the tomatoes, rice, broth, and a pinch of salt.
  12. Cover and cook in the oven until the rice is tender , about 45 minutes.
  13. Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
  14. Stir well, cover, and let stand until warmed through, about 5 minutes.
  15. Season to taste with salt and pepper.
  16. To cook in slow cooker--Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
  17. Cover and cook until the rice is tender, 3 hours on LOW.
  18. Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
  19. Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
  20. Season to taste with salt and pepper.
  21. Spoon into warmed bowls and serve at once.