Jambalaya With Shrimp, Chicken, and Ham

In 'Williams-Sonoma Essentials of Slow Cooking'

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 2  tablespoons unsalted butter
• 3  tablespoons olive oil
• 12  large shrimp, peeled and deveined, about 10 oz total weight
• 2  boneless skinless chicken breast halves, cut into large pieces (4-6 oz. each)
• 1  yellow onion, finely chopped
• 1  green bell pepper, seeded and chopped
• 2  celery ribs, finely chopped
• 1  garlic clove, minced
• 1  jalapeno pepper, minced
• 2  tomatoes, seeded and chopped
• 1  cup long-grain rice
• 2  cups chicken broth
•  salt
•  fresh ground black pepper
• 6  ounces smoked ham, cut into cubes
• 1  teaspoon sweet paprika
• 1  tablespoon  chopped fresh thyme
•  cayenne pepper, a pinch (to taste)

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.