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
My Best-Ever Jambalaya
My Best-Ever Jambalaya Tips
What is the difference between Cajun and Creole jambalaya?
Cajun jambalaya is traditionally made without tomatoes, while Creole jambalaya includes tomatoes. Additionally, Cajun jambalaya is typically made by throwing all ingredients together in one pot, all at one time, to cook, while the process of preparing Creole jambalaya is broken down more into steps and includes more layering of flavors.Should jambalaya be soupy?
Jambalaya should be thick and dry. If your jambalaya is too thin or soupy, try adding more rice or reducing the chicken stock.What is traditionally served with jambalaya?
Try our Cheddar Cornbread or Hush Puppies with your jambalaya. Or, give it a real Southern flair and side it with Bacon Collard Greens or Swiss Chard with Onions and Garlic.Research contributed by Mark Neufang, Taste of Home Culinary Assistant
My Best-Ever Jambalaya
Prep Time
20 min
Cook Time
40 min
Yield
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 instant brown rice
- 1/2 pound uncooked medium shrimp, peeled and deveined
Directions
- 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.
Nutrition Facts
1-1/3 cups: 323 calories, 12g fat (3g saturated fat), 79mg cholesterol, 1124mg sodium, 31g carbohydrate (5g sugars, 3g fiber), 24g protein.
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