Eula Mae's Chicken and Ham Jambalaya
A hearty Louisiana-style jambalaya featuring tender chicken, ham, and shrimp, combined with rice and vegetables in a flavorful tomato-based broth. This classic Cajun dish is seasoned with traditional spices and garnished with fresh parsley and green onions.
Ingredients
- •1 whole fryer chicken
- •1 teaspoon salt
- •⅛ teaspoon freshly ground black pepper
- •⅛ teaspoon cayenne
- •2 tablespoons vegetable oil
- •½ pound cooked ham
- •2 cups yellow onions
- •1 cup green bell peppers
- •1 cup celery
- •4 cloves garlic
- •3 cups chicken broth
- •16 ounces whole tomatoes
- •½ cup green onions
- •2 tablespoons fresh parsley
- •2 pounds shrimp
- •1 teaspoon Tabasco sauce
- •2 cups long-grain white rice
- •rinsed and drained
Cooking Instructions
- 1.
Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.
10 min
- 2.
Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.
5 min
- 3.
Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
25 min
- 4.
Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
45 min
- 5.
Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.
25 min
