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Jambalaya

A tangy Creaol combination of seafood, poultry, ham, sausage, tomatoes, seasonings, and rice.
Course: Main Course
Cuisine: Creole
Keyword: seafood, poultry, ham sausage, tomatoes, seasonings, rice
Servings: 6 people

Ingredients

  • 1 1/2 Tbs olive oil
  • 1 pound cubed cooked chicken (or turkey) breast
  • 1/2 pound cubed cooked ham
  • 1/2 pound smoked sausage cut into 1/2-inch pieces
  • 1 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 green pepper, seeded & cut into 1-inch pieces
  • 1 cup long grain white rice
  • 28 ounces canned whole tomatoes, chopped juice from can included
  • 1 cup chicken (or turkey) stock/broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 1 1/4 pounds large shrimp, peeled and deveined
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 350 degrees F.
  • In a Dutch oven over medium heat, warm olive oil. Add chicken/turkey, ham and sausage and cook until they begin to brown, 5 to 10 minutes. Remove to a plate. Add onion, garlic, and green pepper and saute until tender, about 5 minutes. Stir in rice, tomatoes, stock, Worcestershire, Tabasco, and seasonings. Return meats to pan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes. This dish can be made ahead up to this point and refrigerated.** (See NOTE)
  • Cover the casserole and bake 35 minutes. Tuck in shrimp and bake about 10 minutes, covered, until rice is tender, liquid is absorbed, and shrimp turns pink, stirring once. Remove bay leaf and discard. Sprinkle with parsley and serve immeditately in the pan or on a platter.
  • NOTE: If the casserole is made ahead, bring to room temmperature before baking and allow and extra 15 minutes in the oven.