Chicken, Shrimp, and Ham Jambalaya

"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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Chicken, Shrimp, and Ham Jambalaya created by MrsJ492
Ready In:
1hr 30mins
Ingredients:
19
Serves:
8
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ingredients

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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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  1. MrsJ492
    Chicken, Shrimp, and Ham Jambalaya Created by MrsJ492
  2. MrsJ492
    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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