I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! —Alexis Van Vulpen, St. Albert, Alberta
- 2 tablespoons canola oil
- 1/2 pound fully cooked Spanish chorizo links, sliced
- 2 cups cubed fully cooked ham
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 can (28 ounces) diced tomatoes, undrained
- 3 cups chicken broth
- 2 large green peppers, chopped
- 1 large onion, chopped
- 1 tablespoon Cajun seasoning
- 2 teaspoons hot pepper sauce
- 3 cups instant brown rice
- 1/2 pound uncooked medium shrimp, peeled and deveined
- In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
- Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender.
- Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender. Yield: 10 servings.
Originally published as My Best-Ever Jambalaya in Simple & Delicious October/November 2014
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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