Chicken-and-Ham Jambalaya With Shrimp

Southern Living
This wonderfully flavored one-dish meal is adapted from Eula Mae's Cajun Kitchen by Eula Mae Doré and Marcelle Bienvenu.
Makes 6 to 8 servings


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3/4 pound skinned and boned chicken thighs, cut into 1-inch cubes
3/4 pound skinned and boned chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
2 tablespoons vegetable oil
1/2 pound cooked ham, cut into 1/2-inch cubes
2 medium-size yellow onions, chopped (about 2 cups)
1 large green bell pepper, seeded and chopped
1 1/2 celery ribs, chopped (about 1 cup)
4 whole garlic cloves
1 (16-ounce) can diced tomatoes, undrained
3 cups chicken broth
2 pounds medium-size fresh shrimp
1/2 cup chopped green onions tops
2 tablespoons chopped fresh parsley
1 teaspoon hot pepper sauce
2 cups uncooked long-grain rice, rinsed and drained


Sprinkle chicken evenly with salt and ground peppers.

Cook chicken in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until brown on all sides. Remove chicken with a slotted spoon to a large bowl.

Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned. Add ham to chicken; set aside.

Add onions and next 3 ingredients to Dutch oven, and cook 5 minutes, stirring to loosen any browned bits.

Drain tomatoes, reserving liquid. Stir reserved liquid and chicken broth into Dutch oven. Add chicken and ham; cover and cook over low heat 45 minutes.

Peel shrimp; devein, if desired.

Mash cooked garlic against side of Dutch oven, and blend into the mixture. Add shrimp, green onions, and remaining ingredients, and bring to a boil. Cover and reduce heat to medium low; simmer, stirring occasionally, 25 minutes or until rice is tender and liquid is absorbed.

Created date

April 2004