Jambalaya, With Thanks To Pol Martin Recipe

Name: Jambalaya, With Thanks To Pol Martin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, diced; 1 large onion, finely diced; 2 garlic cloves, crushed; 4 tomatoes, peeled and seeded or 410 g canned tomatoes; 1/2 teaspoon fennel seed; 1/2 teaspoon thyme; 1 cup cooked rice; 1 cup chicken stock; 1/2 lb cooked ham, chopped in small pieces; 3/4 lb shrimp, peeled and deveined; 1 yellow pepper, cut in strips; 1 green pepper, cut in strips; 3 drops hot pepper sauce

Servings: persons

4 slices bacon, diced
1 large onion, finely diced
2 garlic cloves, crushed
4 tomatoes, peeled and seeded or 410 g canned tomatoes
1/2 teaspoon fennel seed
1/2 teaspoon thyme
1 cup cooked rice
1 cup chicken stock
1/2 lb cooked ham, chopped in small pieces
3/4 lb shrimp, peeled and deveined
1 yellow pepper, cut in strips
1 green pepper, cut in strips
3 drops hot pepper sauce

1
Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).
2
Cook bacon in large pan over medium heat. Remove from pan and set aside.
3
Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.
4
Stir in tomatoes, fennel and thyme. Cook 5 minutes.
5
Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.
6
(I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
7
Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.

746

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 slices bacon, diced, 1 large onion, finely diced, 2 garlic cloves, crushed, 4 tomatoes, peeled and seeded or 410 g canned tomatoes, and more.

Yes, Jambalaya, With Thanks To Pol Martin 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 Thanks To Pol Martin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions