Chicken, Shrimp, And Ham Jambalaya Recipe

Name: Chicken, Shrimp, And Ham Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp, medium sized raw; 1 lb boneless skinless chicken thighs, cut into 1-inch cubes; 1/8 teaspoon fresh ground black pepper; 1/8 teaspoon ground red pepper; 2 tablespoons vegetable oil; 10 ounces ham, smoked cubed, I use Carolina Pride; 4 garlic cloves, chopped; 2 cups yellow onions, chopped; 2 cups celery ribs, chopped; 1 cup green bell pepper, chopped; 1/2 cup red bell pepper, chopped; 1/2 cup yellow bell pepper, chopped; 3 cups low sodium chicken broth; 1 (14 1/2 ounce) can diced tomatoes; 1/2 cup green onion, chopped; 2 tablespoons fresh parsley, chopped; 2 cups long-grain rice, uncooked; 1 teaspoon hot sauce; 16 ounces pico de gallo (fresh finely diced tomatoes, yellow onions, cilantro, green onion, jalapeno, lime juice, & salt) (optional)

Servings: persons

1 lb shrimp, medium sized raw
1 lb boneless skinless chicken thighs, cut into 1-inch cubes
1/8 teaspoon fresh ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
10 ounces ham, smoked cubed, I use Carolina Pride
4 garlic cloves, chopped
2 cups yellow onions, chopped
2 cups celery ribs, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
1/2 cup green onion, chopped
2 tablespoons fresh parsley, chopped
2 cups long-grain rice, uncooked
1 teaspoon hot sauce
16 ounces pico de gallo (fresh finely diced tomatoes, yellow onions, cilantro, green onion, jalapeno, lime juice, & salt) (optional)

1
Peel and de-vein shrimp (I cannot imagine eating them without de-veining).
2
Sprinkle chicken evenly with salt, black pepper, and red pepper.
3
Heat oil in a Dutch oven over medium heat.
4
Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
5
Remove chicken using a slotted spoon.
6
Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
7
Remove ham using a slotted spoon.
8
Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
9
Stir in ham and chicken.
10
Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
11
Add chicken broth and bring to a boil over medium-high heat.
12
Cover, reduce heat to low, and simmer 20 minutes.
13
Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
14
Cover, reduce heat to medium-low, and simmer 15 minutes.
15
Add Pico de Gallo.
16
Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.

1398

kcal

Calories

Fat

133

Carbs

139

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 19 ingredients. The key ingredients include: 1 lb shrimp, medium sized raw, 1 lb boneless skinless chicken thighs, cut into 1-inch cubes, 1/8 teaspoon fresh ground black pepper, 1/8 teaspoon ground red pepper, and more.

Yes, Chicken, Shrimp, And Ham Jambalaya 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, Shrimp, And Ham Jambalaya

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