Jambalaya With Shrimp, Chicken, and Ham |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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In 'Williams-Sonoma Essentials of Slow Cooking' Ingredients:
2 tablespoons unsalted butter |
3 tablespoons olive oil |
12 large shrimp, peeled and deveined, about 10 oz total weight |
2 boneless skinless chicken breast halves, cut into large pieces (4-6 oz. each) |
1 yellow onion, finely chopped |
1 green bell pepper, seeded and chopped |
2 celery ribs, finely chopped |
1 garlic clove, minced |
1 jalapeno pepper, minced |
2 tomatoes, seeded and chopped |
1 cup long-grain rice |
2 cups chicken broth |
salt |
fresh ground black pepper |
6 ounces smoked ham, cut into cubes |
1 teaspoon sweet paprika |
1 tablespoon chopped fresh thyme |
cayenne pepper, a pinch (to taste) |
Directions:
1. In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
2. Add the shrimp and cook until opaque, about 3 minutes per side.
3. Remove from the pan and set aside.
4. Add the chicken pieces and saute until browned, about 5 minutes.
5. Remove from the pan and set aside with the shrimp.
6. Cover and refrigerate until needed.
7. Warm the remaining 2 tablespoons oil in the pan over med-high heat.
8. Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
9. Add the garlic and jalapeno and cook for 1 minute.
10. To cook in oven-preheat oven to 350°; transfer the onion mixture to a large Dutch oven.
11. Stir in the tomatoes, rice, broth, and a pinch of salt.
12. Cover and cook in the oven until the rice is tender , about 45 minutes.
13. Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
14. Stir well, cover, and let stand until warmed through, about 5 minutes.
15. Season to taste with salt and pepper.
16. To cook in slow cooker-Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
17. Cover and cook until the rice is tender, 3 hours on LOW.
18. Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
19. Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
20. Season to taste with salt and pepper.
21. Spoon into warmed bowls and serve at once.
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