Jambalaya With Shrimp, Chicken, and Ham Recipe

Name: Jambalaya With Shrimp, Chicken, and Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons olive oil; 12 large shrimp, peeled and deveined, about 10 oz total weight; 2 boneless skinless chicken breast halves, cut into large pieces (4-6 oz. each); 1 yellow onion, finely chopped; 1 green bell pepper, seeded and chopped; 2 celery ribs, finely chopped; 1 garlic clove, minced; 1 jalapeno pepper, minced; 2 tomatoes, seeded and chopped; 1 cup long-grain rice; 2 cups chicken broth; salt; fresh ground black pepper; 6 ounces smoked ham, cut into cubes; 1 teaspoon sweet paprika; 1 tablespoon chopped fresh thyme; cayenne pepper, a pinch (to taste)

Servings: persons

2 tablespoons unsalted butter
3 tablespoons olive oil
12 large shrimp, peeled and deveined, about 10 oz total weight
2 boneless skinless chicken breast halves, cut into large pieces (4-6 oz. each)
1 yellow onion, finely chopped
1 green bell pepper, seeded and chopped
2 celery ribs, finely chopped
1 garlic clove, minced
1 jalapeno pepper, minced
2 tomatoes, seeded and chopped
1 cup long-grain rice
2 cups chicken broth
salt
fresh ground black pepper
6 ounces smoked ham, cut into cubes
1 teaspoon sweet paprika
1 tablespoon chopped fresh thyme
cayenne pepper, a pinch (to taste)

1
In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
2
Add the shrimp and cook until opaque, about 3 minutes per side.
3
Remove from the pan and set aside.
4
Add the chicken pieces and saute until browned, about 5 minutes.
5
Remove from the pan and set aside with the shrimp.
6
Cover and refrigerate until needed.
7
Warm the remaining 2 tablespoons oil in the pan over med-high heat.
8
Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
9
Add the garlic and jalapeno and cook for 1 minute.
10
To cook in oven--preheat oven to 350; transfer the onion mixture to a large Dutch oven.
11
Stir in the tomatoes, rice, broth, and a pinch of salt.
12
Cover and cook in the oven until the rice is tender , about 45 minutes.
13
Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
14
Stir well, cover, and let stand until warmed through, about 5 minutes.
15
Season to taste with salt and pepper.
16
To cook in slow cooker--Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
17
Cover and cook until the rice is tender, 3 hours on LOW.
18
Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
19
Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
20
Season to taste with salt and pepper.
21
Spoon into warmed bowls and serve at once.

1050

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 tablespoons olive oil, 12 large shrimp, peeled and deveined, about 10 oz total weight, 2 boneless skinless chicken breast halves, cut into large pieces (4-6 oz. each), and more.

Yes, Jambalaya With Shrimp, Chicken, and Ham 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.

That's it — enjoy your meal!

Jambalaya With Shrimp, Chicken, and Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions