Chicken And Seafood Jambalaya
A flavorful Cajun-inspired dish combining chicken, smoked meats, vegetables, and rice, perfect for hearty gatherings and lovers of spicy, savory flavors.
Ingredients
- 2 1/2 Tbsp. chicken fat, pork lard or beef fat ⓘ
- 2/3 cup chopped Tasso or other smoked ham ⓘ
- 1/2 cup chopped Andouille smoked sausage ⓘ
- 1 1/2 cup chopped onion
- 1 cup chopped celery ⓘ
- 3/4 cup chopped green pepper
- 1/2 cup chicken, cut into bite-size pieces
- 1 1/2 tsp. minced garlic ⓘ
- 3/4 tsp. Tabasco sauce ⓘ
- 2 bay leaves ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 tsp. black pepper ⓘ
- 3/4 tsp. dried thyme leaves ⓘ
- 1 lb. peeled and chopped tomatoes ⓘ
- 2 cups seafood stock or water ⓘ
- 1/2 cup chopped green onion ⓘ
- 2 cups uncooked rice ⓘ
- 1 1/2 tsp. dried oregano ⓘ
- 1 1/4 tsp. white pepper ⓘ
- 3/4 cup tomato sauce ⓘ
- 1 1/2 dozen peeled medium shrimp ⓘ
Instructions
- Heat chicken fat, pork lard, or beef fat in a large pot over medium heat.
- Add chopped Tasso or smoked ham, and cook until browned.
- Stir in chopped Andouille sausage and cook for a few minutes.
- Add chopped onion, celery, and green pepper; cook until vegetables are tender.
- Add bite-sized chicken pieces and minced garlic; cook until chicken is lightly browned.
- Stir in Tabasco sauce, bay leaves, salt, black pepper, and dried thyme leaves.
- Add peeled and chopped tomatoes, cooking until they soften.
- Pour in seafood stock or water and bring to a boil.
- Add chopped green onion, rice, dried oregano, and white pepper.
- Reduce heat, cover, and simmer until rice is cooked and flavors meld, about 30 minutes.
- Stir in tomato sauce and cook for an additional 5 minutes.
- Add peeled medium shrimp and cook until they turn pink, about 5 minutes.
- Remove bay leaves and serve hot.
Tips & Substitutions
For a richer flavor, consider using duck fat instead of chicken fat or lard. If you can't find Tasso, you can substitute with regular smoked ham or even prosciutto for a different twist. For a spicier kick, adjust the amount of Tabasco sauce to your preference. If you're looking to lighten the dish, try swapping half of the rice for Bouillon Rice to maintain texture while reducing carbs.
Serving Suggestions
Serve this jambalaya hot, garnished with additional chopped green onions for freshness. It pairs beautifully with a side of cornbread or a simple green salad for a complete meal. For added flavor, consider a squeeze of fresh lemon juice or a sprinkle of fresh parsley on top. Enjoy with a cold beverage to balance the spices.
Storage & Reheating
Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or stock to prevent drying out, and warm it gently on the stovetop or in the microwave. You can also freeze portions for up to 3 months; just ensure it's completely cooled before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Seafood Jambalaya contains roughly 404 calories, with 16g protein, 77g carbohydrates, and 12g fat. It is an excellent source of iron (197% of the Daily Value), dietary fiber (85% of the Daily Value), and vitamin C (72% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1965mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of seafood in this jambalaya?
Absolutely! Feel free to mix and match seafood according to your taste. You can add crab, scallops, or even mussels. Just ensure that any seafood used is cooked properly to maintain flavor and texture in the dish.
Is it possible to make this jambalaya vegetarian?
Yes, you can easily adapt this recipe to be vegetarian by omitting the meat and seafood. Use vegetable stock instead of seafood stock and add more vegetables like bell peppers, zucchini, or mushrooms for a hearty alternative. Incorporating beans can also add protein.
What can I do if the rice is undercooked?
If you find the rice is undercooked after the initial cooking time, simply add a bit more liquid (water or stock) and cover the pot. Allow it to simmer for an additional 5-10 minutes until the rice is tender. Make sure to check occasionally to prevent sticking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).