Jambalaya with Shrimp, Chicken, and Ham |
The derivation of the word jambalaya is said to have come from Spanish, French, and African cultures. All three lay claim to the origins of this quintessential Creole concoction that combines chicken and seafood with rice and assorted seasonings. Use crawfish in place of the shrimp if you can find them. This recipe can easily be doubled to serve a crowd. Makes 4–6 servings
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 12 large shrimp (prawns), about 10 oz (315 g) total weight, peeled and deveined
- 2 skinless, boneless chicken breast halves, 4–6 oz (125–185 g) each, cut into large pieces
- 1 yellow onion, finely chopped
- 1 green bell pepper (capsicum), seeded and chopped
- 2 ribs celery, finely chopped
- 1 clove garlic, minced
- 1 jalapeño chile, minced
- 2 tomatoes, seeded and chopped
- 1 cup (7 oz/220 g) long-grain rice
- 2 cups (16 fl oz/500 ml) chicken broth
- Salt and freshly ground black pepper
- 6 oz (185 g) smoked ham, cut into cubes
- 1 teaspoon sweet paprika
- 1 tablespoon chopped fresh thyme
- Pinch of cayenne pepper, or more to taste
Directions
In a large frying pan over medium-high heat, melt the butter with 1 tablespoon of the olive oil. Add the shrimp and cook until opaque, about 3 minutes per side. Remove from the pan and set aside. Add the chicken pieces and sauté until browned, about 5 minutes. Remove from the pan and set aside with the shrimp. Cover and refrigerate until needed.
Warm the remaining 2 tablespoons oil in the pan over medium-high heat. Add the onion, bell pepper, and celery, and sauté until softened but not browned, about 5 minutes. Add the garlic and jalapeño and cook for 1 minute.
OVEN: Preheat the oven to 350°F (180°C). Transfer the onion mixture to a large Dutch oven. Stir in the tomatoes, rice, broth, and a pinch of salt. Cover and cook in the oven until the rice is tender, about 45 minutes. Add the shrimp, chicken, ham, paprika, thyme, and cayenne. Stir well, cover, and let stand until warmed through, about 5 minutes. Season to taste with salt and black pepper.
SLOW COOKER: Transfer the onion mixture to a slow cooker. Stir in the tomatoes, rice, broth, and a pinch of salt. Cover and cook until the rice is tender, 3 hours on the low-heat setting. Add the shrimp, chicken, ham, paprika, thyme, and cayenne. Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes. Season to taste with salt and black pepper.
Spoon into warmed bowls and serve at once.
Excerpted from Essentials of Slow Cooking: Delicious New Recipes for Slow Cookers and Braisers. Copyright (c) 2008 by Weldon Owen Inc. and Williams-Sonoma, Inc. Excerpted with permission of the publisher.
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