Time
prep 0:30
total 1:15
Ingredients
| 1/4 cup | vegetable oil | | 1 cup | smoked diced ham | | 1 | lg. onion, chopped | | 1 | green pepper, seeded and chopped | | 1 cup | celery, chopped | | 2 cloves | garlic, minced | | 2 | whole skinned and deboned chicken breasts (cut into 1 | | 2 tbsp. | cajun seasoning | | 1 qt. | chicken stock | | 2 cups | rice | | 1/2 lb. | fresh shrimp, cleaned and deveined |
6 Recipe Reviews
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I always thought Jumbalaya had sausage in it?????
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The sausage is replaced with the smoked ham. Which is a very nice variation. Change is good, people get tired of classical cookery.
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this is not black people food !!! this cajun Jumbablaya is supposed to be good!!! On top of that this is a disgrace to Cajun, French , and Lousiana people!! LIKE ME!!!
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OH AND SOME PPL DONT GET TIRED OF COOKERY (ITS TRADITIONAL). IT CAME FROM GENERATIONS AND GENERATIONS!! IT SHOULD NOT I REPEAT NOT be forgotton!!
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I added sausage as well as the ham, chicken and shrimp to the recipe and instead of 1 1/2 tbsps of cajun seasoning I added 2.5 tbsp's It was very good. My family and I totally enjoyed every bite!!!
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Please! This is no where near Cajun Jambalaya. While it may be tasty it is totally disgraceful to call this dish Cajun or Jambalaya. CajunLou, from Acadiana country in Louisiana.
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Instructions
In a large cast iron skillet, heat vegetable oil. Add ham, onion, pepper, celery and garlic and cook until vegetables are tender. Add chicken and cajun seasonings and turn heat to high. Brown well. Add chicken stock and rice, and simmer for 45 minutes. Add shrimp and simmer until shrimp turns pink and firm to the touch. Serve hot.
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