I tried to mimic jambalaya from my favorite restaurant, and it turned out so well that my daughter and husband now prefer my recipe. They won’t order the jambalaya when we go out to eat!
—ALEXIS VAN VULPEN ST. ALBERT, ALBERTA
PREP: 20 MIN. • COOK: 40 MIN. • MAKES: 10 SERVINGS
2 tablespoons canola oil
1/2 pound fully cooked Spanish chorizo links, sliced
2 cups cubed fully cooked ham
3/4 pound boneless skinless chicken breasts, cubed
1 can (28 ounces) diced tomatoes, undrained
3 cups chicken broth
2 large green peppers, chopped
1 large onion, chopped
1 tablespoon Cajun seasoning
2 teaspoons hot pepper sauce
3 cups instant brown rice
1/2 pound uncooked medium shrimp, peeled and deveined
1. In a Dutch oven, heat the oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
2. Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender.
3. Return to a boil; stir in the rice and shrimp. Reduce the heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.