Chicken, Shrimp, and Ham Jambalaya

Recipe by MrsJ492
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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