My Best-Ever Jambalaya

Name: My Best-Ever Jambalaya
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings.
Cuisine: Cajun Dinner Recipes, Cajun Recipes, Jambalaya
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

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

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.

Originally published as The Best Ever Cajun Jambalaya in Simple & Delicious October/November 2014

Reviews

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Average Rating:

tim

Mar 22, 2018

NEVER use store-bought pre-mixed seasonings.1/2 t cayenne pepper2 t salt1/2 t black pepper1/2 t white pepper1 t dried thyme leaves1/2 t rubbed sage2 bay leavesYou're welcome.
ssapienza

Aug 13, 2017

This is a good recipe when you don't have time to make the real thing! Add salad and bread an easy week night meal!
lmmanda

Jul 23, 2015

Quite tasty! I omitted the ham and increased the amounts of the sausage (I used turkey sausage), chicken, and shrimp (I bought precooked and added it after I cooked the rice with the meat and vegetables). I also cut the amount of Creole seasoning in half and omitted the hot sauce since my husband doesn't like spicy food (I then added hot sauce to my own serving). Definitely will make this again.
IndyCook8010

Jan 10, 2015

My husband and I (plus my brother-in-law who was on the receiving end of leftovers) loved this recipe. Also, the fact that it was a one-pot dish made the cooking and cleanup so easy. NOTE: My Mom always taught me to cook a recipe as written the first time; however, in this case, I had 2 - 14 ounce cans of Rotel Original Diced Tomatoes on hand, so I used those instead of 1 - 28 ounce can of plain diced tomatoes adding extra flavor and spice.
missfase

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.