Jambalaya("Rich And Spicy")
Rich and spicy jambalaya features smoky bacon, tender shrimp, and flavorful spices, perfect for a hearty, Southern-style meal that appeals to seafood and rice lovers alike.
Ingredients
- 6 to 8 slices bacon ⓘ
- 1 medium onion, chopped ⓘ
- 2 medium green peppers, cut in 1-inch strips ⓘ
- 1 cup raw rice ⓘ
- 2 to 3 teaspoons minced garlic ⓘ
- 1 large can tomatoes, chopped ⓘ
- 1 teaspoon thyme ⓘ
- 1 teaspoon salt ⓘ
- 3/4 teaspoon black pepper ⓘ
- 1/4 teaspoon red pepper ⓘ
- 1 1/2 cups chicken stock ⓘ
- 1/2 pound smoked ham, cut in small strips ⓘ
- 1 pound medium shrimp, raw and shelled ⓘ
Instructions
- In a Dutch oven, fry bacon to render fat, but not until it is crisp. Remove bacon and set aside.
- Add onion to bacon fat and cook until golden, about 5 to 6 minutes.
- Add green pepper and cook for 3 minutes.
- Add 1 cup rice and stir to blend well.
- Add garlic, tomatoes, bacon, thyme, salt, black pepper, and red pepper.
- Stir thoroughly.
- Pour in chicken stock and bring to a boil.
- Add ham and cover.
- Bake in a 350°F oven for 20 minutes.
- Add shrimp and push them under the mixture.
- Cover and bake for an additional 15 minutes.
- Do not overcook as rice will get soggy.
Tips & Substitutions
For added depth, consider using andouille sausage instead of bacon for a classic jambalaya flavor. If you prefer a vegetarian version, substitute the bacon and ham with smoked paprika and extra veggies like zucchini or mushrooms. Make sure to rinse the rice before cooking to remove excess starch for fluffier grains.
Serving Suggestions
Serve the jambalaya hot, garnished with chopped parsley or green onions for a fresh touch. It pairs beautifully with a side of Rice Broccoli for a complete meal. You can also offer crusty bread to soak up the flavorful juices or a simple green salad to balance the richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken stock or water to keep it moist and microwave in short bursts, stirring in between, until heated through. Alternatively, reheat on the stovetop over low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Jambalaya("Rich And Spicy") contains roughly 427 calories, with 14g protein, 60g carbohydrates, and 18g fat. It is an excellent source of vitamin C (162% of the Daily Value), dietary fiber (42% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1869mg per serving (81% 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 frozen shrimp for this jambalaya recipe?
Yes, you can use frozen shrimp. Just ensure they are thawed completely before adding them to the dish. This will help them cook evenly and avoid a rubbery texture.
What can I substitute for chicken stock?
If you don't have chicken stock, vegetable broth or even water can work in a pinch. For a richer flavor, consider using homemade stock or bouillon cubes dissolved in water.
How can I make this dish spicier?
To add more heat, increase the amount of red pepper flakes or add a diced jalapeño when cooking the onions. You could also serve hot sauce on the side for those who enjoy an extra kick.
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).