My Best-Ever Jambalaya

1. 1

   In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.

2. 2

   Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender.

3. 3

   Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.