Hot Jambalaya
A bold, flavorful jambalaya featuring shrimp, sausage, and ham simmered with vegetables and spices, perfect for hearty gatherings or weeknight comfort food.
Ingredients
- 1 to 2 lb. shelled cooked shrimp
- 1 lb. thin sliced smoked ring sausage ⓘ
- 1 lb. cubed lean ham ⓘ
- 1 c. chopped celery ⓘ
- 1 c. chopped bell pepper ⓘ
- 1 c. chopped onion ⓘ
- 1/4 c. chopped green onion ⓘ
- 1 (16 oz.) can diced tomatoes plus juice
- 1 can Ro-Tel plus juice ⓘ
- 4 Tbsp. butter
- 2 1/2 c. uncooked rice ⓘ
- 3 tsp. Creole seasoning ⓘ
- 2 tsp. minced garlic ⓘ
- 2 3/4 c. chicken broth ⓘ
Instructions
- Saute ham, sausage, and vegetables in butter until soft.
- Stir in chicken broth, diced tomatoes, Ro-Tel, and seasoning.
- Bring to a boil and add rice.
- Cook until rice has absorbed liquid, approximately 40 minutes for regular rice or less if using Minute rice.
- Stir in steamed shelled shrimp before serving.
Tips & Substitutions
For a spicier jambalaya, consider adding diced jalapeños or a dash of hot sauce to the mix. If you don’t have Creole seasoning, a blend of paprika, cayenne, and oregano can work in a pinch. Ensure your shrimp is cooked just until pink to avoid overcooking. For a twist, try adding some spices from the Chicken Chausseur recipe for added depth.
Serving Suggestions
Serve your hot jambalaya with a side of crusty French bread to soak up the flavorful juices. A simple green salad or coleslaw can provide a refreshing contrast. This dish pairs beautifully with Cucumber Vichyssoise for a complete meal experience, balancing the spicy flavors with something cool and creamy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water and microwave until heated through, stirring occasionally. Alternatively, you can warm it on the stovetop over low heat, stirring gently to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Jambalaya contains roughly 1536 calories, with 17g protein, 102g carbohydrates, and 118g fat. It is an excellent source of vitamin C (140% of the Daily Value), protein (35% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1519mg per serving (66% 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 meat in jambalaya?
Absolutely! Feel free to substitute the sausage or ham with chicken or even crawfish for a different flavor profile. Just ensure the protein is cooked thoroughly before adding it to the rice. For more options, explore various Chicken recipes to find the perfect combination.
Is it possible to make jambalaya ahead of time?
Yes, jambalaya can be made ahead and stored in the refrigerator for up to 3 days. Just be sure to let it cool completely before transferring it to an airtight container. It can also be frozen for up to 2 months, making it a great dish for meal prep.
How can I adjust the spice level of the jambalaya?
To adjust the spice level, you can increase or decrease the amount of Creole seasoning used. Adding more diced tomatoes or a dollop of sour cream can also help tone down the heat. If you're looking for a milder version, simply omit the Ro-Tel and stick with regular diced tomatoes.
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).