Eula Mae's Chicken and Ham Jambalaya

Name: Eula Mae's Chicken and Ham Jambalaya
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Cajun, Creole
Ingredients: 0 teaspoons freshly ground black pepper; 454 grams whole tomatoes, chopped, liquid reserved; 0 teaspoons cayenne; 237 milliliters chopped celery; 1 kilograms fryer chicken (about , boned, skinned, and cut into 1-inch cubes, or 1 1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes; 710 milliliters chicken broth; 227 grams cooked ham, cut into 1/2-inch cubes; 2 Tbsps chopped fresh parsley leaves; 4 garlic cloves, peeled; 237 milliliters seeded and chopped green bell peppers; 118 milliliters chopped green onions (green part only); 1 teaspoon Tabasco brand pepper sauce; 1 teaspoon salt; 907 grams shrimp, peeled and deveined; 2 Tbsps vegetable oil; 473 milliliters long-grain white rice, rinsed and drained; 473 milliliters chopped yellow onions

The recipe Eula Mae's Chicken and Ham Jambalaya could satisfy your Creole craving in roughly 45 minutes. This main course has 757 calories, 65g of protein, and 32g of fat per serving. This recipe serves 8. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up rice, green onions, chicken broth, and a few other things to make it today.

Instructions

Sprinkle the chicken with the salt, black pepper, and cayenne.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

Whole Chicken

Salt

Heat the oil in a large, heavy pot or Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes.

Ingredients you will need

Whole Chicken

Transfer the chicken to a large mixing bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Mixing Bowl

Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes.

Ingredients you will need

Ham

Equipment you will use

Pot

Add the ham to the chicken in the bowl.

Ingredients you will need

Whole Chicken

Ham

Equipment you will use

Bowl

Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.

Ingredients you will need

Bell Pepper

Whole Chicken

Celery

Garlic

Onion

Ham

Equipment you will use

Pot

Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.

Ingredients you will need

Chicken Broth

Tomato Juice

Mash the cooked garlic against the side of the pot and blend into the mixture.

Ingredients you will need

Garlic

Equipment you will use

Pot

Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste.

Ingredients you will need

Green Onions

Seasoning

Tomato

Parsley

Tabasco Sauce

Shrimp

Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes.

Ingredients you will need

Rice

Equipment you will use

Pot

Serve warm.

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 454grams

whole tomatoes, chopped, liquid reserved 0teaspoons

cayenne 237milliliters

chopped celery 1kilograms

fryer chicken (about , boned, skinned, and cut into 1-inch cubes, or 1 1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes 710milliliters

chicken broth 227grams

cooked ham, cut into 1/2-inch cubes 2Tbsps

chopped fresh parsley leaves 4

garlic cloves, peeled 237milliliters

seeded and chopped green bell peppers 118milliliters

chopped green onions (green part only)1teaspoon

Tabasco brand pepper sauce 1teaspoon

salt 907grams

shrimp, peeled and deveined 2Tbsps

vegetable oil 473milliliters

long-grain white rice, rinsed and drained 473milliliters

chopped yellow onions

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Pazo de Galegos Albarino with a 4.3 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.