Many of you know, I love to share good recipes I learn from the Grace Marie at Bristol Farms monthly cooking class. In my most recent class I attended, I watched the creation of Jambalaya!
This dish is so flavorful and EASY… I would never have guessed it is essentially a “one pot meal” we can make in a short period of time.
You guys know I don’t post recipes on the blog I wouldn’t make myself! And I don’t have the time to be cooking all day long. I’m always looking for efficiency. This recipe is worth trying. A great pot luck or dinner party main course served family-style.
Chicken, Shrimp and Ham Jambalaya
Ingredients for Jambalaya
- 3 lbs Chicken thighs boneless or 5lbs with bone
- 1/2 lb of Shrimp
- 3 Tbs Dry Oregano
- 2 Tbs Ground Cumin
- 1 Tbs Smoky Paprika
- Sprinkle of Kosher Salt and Pepper on each piece of chicken and batches of shrimp
- 2 Tbs Garlic
- 2 Cups Long Grain Rice – rinse, drain & dry well
- 1 Cup Dry White Wine
- 3 Cups Purchased Chicken Stock
- 1 15 oz can Diced Tomatoes – do not drain
- 2 large Bay Leaves
- 2 cups frozen green peas (defrosted)
- 1 Cup pimento stuffed olives (roughly chopped)
- Salsa (optional)
Directions for Jambalaya
Combine and toss in a large bowl, the chicken, shrimp, oregano, cumin, paprika, salt and pepper. Cover and refrigerate for several hours or overnight. Remove from refrigeration 1 hour prior to cooking (chicken) and 20 min (shrimp).
Using a large stovetop-to-oven style skillet, drizzle the pot with a generous coat of oil and warm over medium-high heat. Add the chicken (in batches if necessary) and cook until slightly browned but not cooked through (5 minutes). Transfer the chicken to a bowl.
If necessary, reheat the skillet with a bit more oil then add the ham, onion, poblano, garlic, salt and pepper. Saute until the Han has slightly browned and the vegetables are tender (about 3 minutes).
Also, you may want to pullout any overcooked spices from the pan before adding the vegetables.
Scatter the rice over the skillet mixture, stir and cook for another minute then add the wine to deglaze the bottom. Continue to cook until all the wine has been absorbed.
Stir the rice over the skillet mixture, stir and cook for another minute then add the wine to deglaze the bottom. Continue to cook until all the wine has been absorbed.
Stir in the stock, tomatoes, and the bay leaves. Nestle the partially cooked chicken into the mixture. Bring to a simmer and cover the skillet. Cook until the rice is just tender (20 minutes without stirring). DO NOT OVERCOOK or the rice will get too soft. Also, if you use skin on/bone in chicken (great for flavor), you may want to pull the meat and fat off before serving.
- 3 cups Frozen Green Peas – defrost
- 1 cup Pimento Stuffed Green Olives – roughly chop in food processor
Just before serving, scatter the peas and olives over the pot mixture and cook for 1 minute. Serve family-style, garnishing each individual serving with Salsa (optional).
What do you think? Will you try the recipe? For more great recipes from cooking class, visit my food section!