My Best-Ever Jambalaya Recipe
My Best-Ever Jambalaya Recipe photo by Taste of Home

My Best-Ever Jambalaya Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 10 servings

Ingredients

  • 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 Minute® Brown Rice
  • 1/2 pound uncooked medium shrimp, peeled and deveined

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
  2. 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.
  3. 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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Reviewed Sep. 30, 2014

"My husband & I really liked this recipe. I don't like shrimp so I cooked it on the side & added it to the bowls. I also could not find chorizo in our store so I used andoille sausage instead. Was very tasty."

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