Chicken-And-Ham Jambalaya With Shrimp Recipe

Name: Chicken-And-Ham Jambalaya With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound skinned and boned chicken thighs, cut into 1-inch cubes; 3/4 pound skinned and boned chicken breasts, cut into 1-inch cubes; 1 teaspoon salt; 1/8 teaspoon ground black pepper; 1/8 teaspoon ground red pepper; 2 tablespoons vegetable oil; 1/2 pound cooked ham, cut into 1/2-inch cubes; 2 medium-size yellow onions, chopped (about 2 cups); 1 large green bell pepper, seeded and chopped; 1 1/2 celery ribs, chopped (about 1 cup); 4 whole garlic cloves; 1 (16-ounce) can diced tomatoes, undrained; 3 cups chicken broth; 2 pounds medium-size fresh shrimp; 1/2 cup chopped green onions tops; 2 tablespoons chopped fresh parsley; 1 teaspoon hot pepper sauce; 2 cups uncooked long-grain rice, rinsed and drained

Servings: persons

3/4 pound skinned and boned chicken thighs, cut into 1-inch cubes
3/4 pound skinned and boned chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
1/2 pound cooked ham, cut into 1/2-inch cubes
2 medium-size yellow onions, chopped (about 2 cups)
1 large green bell pepper, seeded and chopped
1 1/2 celery ribs, chopped (about 1 cup)
4 whole garlic cloves
1 (16-ounce) can diced tomatoes, undrained
3 cups chicken broth
2 pounds medium-size fresh shrimp
1/2 cup chopped green onions tops
2 tablespoons chopped fresh parsley
1 teaspoon hot pepper sauce
2 cups uncooked long-grain rice, rinsed and drained

1
Sprinkle chicken evenly with salt and ground peppers.
2
Cook chicken in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until brown on all sides. Remove chicken with a slotted spoon to a large bowl.
3
Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned. Add ham to chicken; set aside.
4
Add onions and next 3 ingredients to Dutch oven, and cook 5 minutes, stirring to loosen any browned bits.
5
Drain tomatoes, reserving liquid. Stir reserved liquid and chicken broth into Dutch oven. Add chicken and ham; cover and cook over low heat 45 minutes.
6
Peel shrimp; devein, if desired.
7
Mash cooked garlic against side of Dutch oven, and blend into the mixture. Add shrimp, green onions, and remaining ingredients, and bring to a boil. Cover and reduce heat to medium low; simmer, stirring occasionally, 25 minutes or until rice is tender and liquid is absorbed.

1507

kcal

Calories

Fat

119

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 pound skinned and boned chicken thighs, cut into 1-inch cubes, 3/4 pound skinned and boned chicken breasts, cut into 1-inch cubes, 1 teaspoon salt, 1/8 teaspoon ground black pepper, and more.

Yes, Chicken-And-Ham Jambalaya With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-And-Ham Jambalaya With Shrimp

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