Shrimp Or Chicken Jambalaya
A flavorful Louisiana-inspired dish featuring tender shrimp or chicken, aromatic spices, and hearty rice, perfect for family dinners and gatherings craving bold southern flavors.
Ingredients
Instructions
- Melt butter in a wok and add chopped onions, garlic, and green peppers.
- Saute until vegetables are tender.
- Add diced ham, peas, chopped tomato, sliced celery, chicken stocks, clam juice, and raw rice to the wok.
- Gradually add water, stirring often to combine ingredients.
- Place chicken or shrimp in the wok about 15 to 20 minutes before the dish is done.
- Cook until rice is tender and meat is cooked through.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine along with the clam juice. If you prefer a vegetarian option, substitute the chicken with additional vegetables or tofu, and use vegetable broth instead of chicken stocks. Adjust the spice level by adding cayenne pepper or a dash of hot sauce. Make sure the rice is evenly distributed in the liquid for even cooking.
Serving Suggestions
Serve this jambalaya hot, garnished with fresh green onion tops for a pop of color and flavor. It pairs beautifully with a side salad like Cletah'S Oriental Salad or some crusty bread to soak up the sauce. For a complete meal, consider serving it alongside a refreshing drink like iced tea or lemonade.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the jambalaya to prevent it from drying out, and warm it in a skillet over medium heat until heated through, stirring occasionally. You can also microwave it in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Or Chicken Jambalaya contains roughly 488 calories, with 14g protein, 59g carbohydrates, and 24g fat. It is an excellent source of vitamin C (287% of the Daily Value), vitamin A (40% of the Daily Value), and protein (27% of the Daily Value). Note that it is relatively high in sodium, at 1030mg per serving (45% 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 make jambalaya ahead of time?
Yes, jambalaya can be made ahead of time. In fact, the flavors often deepen and improve after a day in the fridge. Just remember to cool it completely before refrigerating, and reheat it thoroughly before serving.
Can I use frozen shrimp or chicken?
Absolutely! Just ensure that you thaw the shrimp or chicken completely before adding them to the wok. This helps them cook evenly and allows the flavors to meld better with the other ingredients.
What can I do if my rice is still hard after cooking?
If your rice is still hard, try adding a little more liquid and cover the wok to trap steam, allowing it to finish cooking. Check every few minutes and add water as necessary to ensure it doesn't stick.
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).