Chicken, Shrimp, and Ham Jambalaya

Chicken, Shrimp, and Ham Jambalaya
Photo by Jennifer Davick

Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium-size yellow onions, chopped (2 cups)
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 ½ pounds skinned and boned chicken thighs, cut into 1-inch cubes
  • 3 cups chicken broth
  • 1 medium-size green bell pepper, chopped (1 cup)
  • + 10 more ingredients
    • 2 celery ribs, chopped (1 cup)
    • 4 garlic cloves, chopped
    • ½ pound cooked ham, cut into 1/2-inch cubes
    • 1 (14.5-oz.) can diced tomatoes
    • 3 green onions, chopped (1/2 cup)
    • 2 tablespoons chopped fresh parsley
    • 2 cups uncooked long-grain rice
    • 1 teaspoon hot sauce
    • 2 pounds unpeeled, medium-size raw shrimp
    • 1/8 teaspoon ground red pepper

1. Peel shrimp; devein, if desired. 2. Sprinkle chicken evenly with salt, black pepper, and red pepper. 3. Heat oil in a Dutch oven over medium heat. Add chicken, and cook, stirring constantly, 8 to 10 minutes or until browned on all sides. Remove chicken using a slotted spoon. 4. Add ham to Dutc...

View full recipe at My Recipes

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