I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! —Alexis Van Vulpen, St. Albert, Alberta
My Best-Ever Jambalaya Recipe photo by Taste of Home
1/2 pound uncooked medium shrimp, peeled and deveined
Directions
In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
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.
Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.
My Best-Ever Jambalaya Tips
What is the difference between Cajun and Creole jambalaya?
Cajun jambalaya is traditionally made without tomatoes, while Creole jambalaya includes tomatoes. Additionally, Cajun jambalaya is typically made by throwing all ingredients together in one pot, all at one time, to cook, while the process of preparing Creole jambalaya is broken down more into steps and includes more layering of flavors.
Should jambalaya be soupy?
Jambalaya should be thick and dry. If your jambalaya is too thin or soupy, try adding more rice or reducing the chicken stock.