Jambalaya with Shrimp, Chicken and Ham
Jambalaya with Shrimp, Chicken and Ham is rated
out of
5 by
4.
Prep Time:
30 minutes
Cook Time:
65 minutes
Servings:
6
The derivation of the word jambalaya is said to come from Spanish, French and African cultures. All three lay claim to the origins of this quintessential Creole concoction that combines chicken and seafood with rice and assorted seasonings. Use crawfish in place of the shrimp if you can find them. This recipe can easily be doubled to serve a crowd.
Ingredients:
- 2 Tbs. unsalted butter
- 3 Tbs. olive oil
- 12 large shrimp, about 10 oz. total, peeled and deveined
- 2 boneless, skinless chicken breast halves, each 4 to 6 oz., cut into
large pieces - 1 yellow onion, finely chopped
- 1 green bell pepper, seeded and chopped
- 2 celery stalks, finely chopped
- 1 garlic clove, minced
- 1 jalapeño chili, minced
- 2 tomatoes, seeded and chopped
- 1 cup long-grain rice
- 2 cups chicken broth
- Salt and freshly ground black pepper, to taste
- 6 oz. smoked ham, cut into cubes
- 1 tsp. sweet paprika
- 1 Tbs. chopped fresh thyme
- Pinch of cayenne pepper, or more, to taste
Directions:
In a large fry pan over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Add the shrimp and cook until opaque, about 3 minutes per side. Transfer to a plate and set aside.
Add the chicken to the pan and sauté until browned, about 5 minutes. Transfer to the plate with the shrimp.
In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the onion, bell pepper and celery, and sauté until softened but not browned, about 5 minutes. Add the garlic and jalapeño and cook for 1 minute.
Oven method: Preheat an oven to 350°F. Transfer the onion mixture to a large Dutch oven. Stir in the tomatoes, rice, broth and a pinch of salt. Cover, transfer to the oven and cook until the rice is tender, about 45 minutes. Add the shrimp, chicken, ham, paprika, thyme and cayenne. Stir well, cover and let stand until warmed through, about 5 minutes. Season with salt and black pepper.
Slow-cooker method: Transfer the onion mixture to a slow cooker. Stir in the tomatoes, rice, broth and a pinch of salt. Cover and cook on low according to the manufacturer's instructions until the rice is tender, about 3 hours. Add the shrimp, chicken, ham, paprika, thyme and cayenne. Stir well, cover, turn off the cooker and let stand until warmed through, about 5 minutes. Season with salt and black pepper.
Spoon the jambalaya into warmed bowls and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).
Add the chicken to the pan and sauté until browned, about 5 minutes. Transfer to the plate with the shrimp.
In the same pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the onion, bell pepper and celery, and sauté until softened but not browned, about 5 minutes. Add the garlic and jalapeño and cook for 1 minute.
Oven method: Preheat an oven to 350°F. Transfer the onion mixture to a large Dutch oven. Stir in the tomatoes, rice, broth and a pinch of salt. Cover, transfer to the oven and cook until the rice is tender, about 45 minutes. Add the shrimp, chicken, ham, paprika, thyme and cayenne. Stir well, cover and let stand until warmed through, about 5 minutes. Season with salt and black pepper.
Slow-cooker method: Transfer the onion mixture to a slow cooker. Stir in the tomatoes, rice, broth and a pinch of salt. Cover and cook on low according to the manufacturer's instructions until the rice is tender, about 3 hours. Add the shrimp, chicken, ham, paprika, thyme and cayenne. Stir well, cover, turn off the cooker and let stand until warmed through, about 5 minutes. Season with salt and black pepper.
Spoon the jambalaya into warmed bowls and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).
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(31)
Rated 3 out of
5
by
MNJeff from
Needs correction or update
I am a WS shopper and found this recipe and decided to use it instead of some others out there. While the approach seems straightforward, the slow cooker method requires significantly more liquid and time than indicated. I had to add almost 5 cups of additional chicken broth after the first hour as the original amount of 2 cups was completely absorbed and the rice was not even close to done. I think if the additional liquid had been present from the start the rice may have been done in the three hours, however because of the delay it took almost 5 hours to get it done and then some was mushy and some still hard.
I also added andouille sausage up front and creole seasoning. The end result despite the liquid issue had great flavor and this makes a huge amount.
Date published: 2015-07-27
Rated 5 out of
5
by
artofcooking from
Excellent Southern Comfort Dish
Do not pass this up!
The only substitution I made was 6 oz of smoked andouille sausage instead of the ham.
It was delicious. A definite addition to my favorite, reliable recipes.
Date published: 2015-01-04
Rated 5 out of
5
by
LynnInWisc from
Tasty and simple
Have made this several times and it always turns out great. Excellent flavor and it lends itself to substitution of whatever meat you prefer; we've used pheasant in place of chicken and sausage instead of ham. Leftovers are great and freeze well. Highly recommend.
Date published: 2013-02-23
Rated 4 out of
5
by
mgioc from
Great for a New Orleans Feast
I used andouille sausage instead of ham and this was a hit for a dinner with friends. Served with a simple green salad. Delish!
Date published: 2012-02-19