John And Sarah’S Best Sausage, Shrimp, Ham And Chic

Name: John And Sarah’S Best Sausage, Shrimp, Ham And Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-5 pounds fryer (or equivalent chicken pieces - white and dark meat), cooked; 1 pound hot smoked sausage, thinly sliced; 1 cup smoked ham, diced; 1-2 pounds raw shrimp, peeled and deveined; 3 tablespoons extra virgin olive oil; 2/3 cup green or red bell pepper, chopped; 3 large cloves garlic, minced; 3/4 cup fresh flat-leaf parsley, chopped; 1 cup celery, chopped; 1 6 oz. can tomato paste; 1 cup yellow onion, chopped; 2 16 oz. cans diced tomatoes (or equivalent fresh diced tomatoes with juice reserved; 3 cups chicken broth, plus additional as needed (homemade preferred); 1 cup green onions, sliced thin, plus additional for garnish as desired; 1 cup fresh or frozen okra (optional); 1-1/2 teaspoons thyme; 2 bay leaves; 2 teaspoons oregano; 1 teaspoon chili powder; 1 teaspoon Kosher salt; 1/2 teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce (Crystal recommended); 3 cups long grain white rice, rinsed under cold water in sieve until water runs clear)

Servings: persons

3-5 pounds fryer (or equivalent chicken pieces - white and dark meat), cooked
1 pound hot smoked sausage, thinly sliced
1 cup smoked ham, diced
1-2 pounds raw shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
2/3 cup green or red bell pepper, chopped
3 large cloves garlic, minced
3/4 cup fresh flat-leaf parsley, chopped
1 cup celery, chopped
1 6 oz. can tomato paste
1 cup yellow onion, chopped
2 16 oz. cans diced tomatoes (or equivalent fresh diced tomatoes with juice reserved
3 cups chicken broth, plus additional as needed (homemade preferred)
1 cup green onions, sliced thin, plus additional for garnish as desired
1 cup fresh or frozen okra (optional)
1-1/2 teaspoons thyme
2 bay leaves
2 teaspoons oregano
1 teaspoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (Crystal recommended)
3 cups long grain white rice, rinsed under cold water in sieve until water runs clear)

1
Cut cooked chicken meat into bite-sized pieces and set aside.
2
Rinse rice (important), and then par-boil by bringing 6 cups of water to a boil and cooking the 3 cups rice according to package directions, covered, for 10 minutes. Once done, set aside in a bowl.
3
In a large pot, saute' sausage slices over medium until cooked through; remove with slotted spoon and drain on paper towels. Pour off most of the drippings. Deglaze sausage bits from bottom of pot with a splash of white wine.
4
Add oil to pot and saute' pepper, celery and onions 6-7 minutes or until soft. Add garlic and saute' 1 more minute.
5
Add diced tomatoes and juices, chicken broth and green onions to the pot and stir to fully incorporate ingredients. Add tomato paste and seasonings and stir to combine.
6
Stir in the par-boiled rice. Ad sausage, chicken and ham (and okra, if desired), and stir to combine. Cover, reduce heat to low, and cook for 30-45 minutes, stirring every 10 minutes or so.
7
After most of the liquid has been absorbed by the rice and a consistent liquid balance has been achieved, add the shrimp, gently fold in until well distributed, and cook uncovered until shrimp are pink, about 3-7 minutes. IMPORTANT: shrimp to not take long to cook. Watch them carefully.
8
Serve with warm, crusty bread. This dish may be made ahead and reheated before serving. Freezes well. NOTE: watch the liquid balance during the final cooking stage, and ad additional broth if/as needed.

1273

kcal

Calories

Fat

166

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 28 ingredients. The key ingredients include: 3-5 pounds fryer (or equivalent chicken pieces - white and dark meat), cooked, 1 pound hot smoked sausage, thinly sliced, 1 cup smoked ham, diced, 1-2 pounds raw shrimp, peeled and deveined, and more.

Yes, John And Sarah’S Best Sausage, Shrimp, Ham And Chicken 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.

That's it — enjoy your meal!

John And Sarah’S Best Sausage, Shrimp, Ham And Chicken Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions