Happy Mardi Gras!
Wow. I’ve been working on this recipe for years. Both me and the Loon think it really explodes with N’oleans goodness. Oh boy, we do love this dish.
Authentic Jambalaya with Shrimp, Chicken and Smoked Ham
Jambalaya is the quintessential Creole dish. This is the perfect Mardi Gra meal
Author: Kris Longwell
Recipe type: Cajun
- 2 tablespoons of unsalted butter
- 3 tablespoons of quality olive oil
- 1 lb shrimp, de-veined,
- 2 skinless, boneless chicken breasts
- 1 yellow onion, finely chopped
- 1 green bell pepper, seeded and chopped
- 2 ribs of celery, chopped
- 2 cloves of garlic, finely minced
- 1 jalapeno, minced
- 4 tomatoes, chopped...use canned San Marzano
- 1 cup of long grain rice
- 2 cups of chicken stock
- 1 teaspoon of salt and freshly ground pepper
- 1 cup of smoked ham, cut into small cubes
- 1 teaspoon of smoked paprika
- 1 tablespoon of fresh thyme, chopped
- ½ teaspoon of dried oregano
- Pinch of cayenne pepper
- Pre-heat oven to 350 degrees F.
- In a large frying pan over medium heat, melt the butter with 1 tablespoon of the olive oil.
- Add the shrimp and cook until opaque, abut 3 minutes per side.
- Remove from the pan and set aside.
- Add the chicken pieces and saute until browned, about 5 minutes.
- Remove from the pan and set aside with the shrimp.
- Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
- Add the onion, bell pepper, and celery. Saute until soft, about 5 minutes.
- Add the garlic and jalapeno, and cook for 1 minute.
- Transfer the onion mixture to a heavy duty pot, such as a Dutch oven
- Stir in the tomatoes, rice stock, and a pinch of salt.
- Cover and cook in the oven until the rice is nice and tender, about 45 minutes.
- Add the shrimp, chicken, ham, paprika, and cayenne.
- Stir well, cover, and let stand until warmed through, about 5 minutes.
- Spoon into warmed bowls and serve at once.