Jambalaya

This spicy Taste of Home recipe is a favorite of Vicki and Chris's, though Vicki typically leaves out the ham.

Ingredients

  • 1 boneless skinless chicken breast, cubed
  • 3 Tbsp. olive oil, divided
  • 1/2 lb. cubed fully cooked ham
  • 1/2 lb. smoked kielbasa or Polish sausage, cubed
  • 2 medium green peppers, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 6 garlic cloves, minced
  • 2 cans (14.5 oz) beef broth
  • 1 can (28 oz) crushed tomatoes
  • 1-1/2 cups water
  • 3/4 cup Dijon mustard
  • 1/4 cup minced fresh parsley
  • 2 Tbsp. Worcestershire sauce
  • 1-1/2 to 2 tsp. cayenne pepper
  • 1/2 tsp. dried thyme
  • 1-1/2 cups uncooked long grain rice
  • 1 lb. uncooked medium shrimp, peeled and deveined

Directions

  1. In a large pan, cook chicken in 1 Tbsp. oil until no longer pink. Remove and set aside.
  2. In the same pan, cook and stir the ham, kielbasa, peppers, and onions in remaining oil until onions are tender. Add garlic, cook 1 minute longer.
  3. Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne, and thyme. Bring to a boil.
  4. Reduce heat. Cover and simmer for 10 minutes.
  5. Add rice and return to a boil.
  6. Reduce heat, cover and simmer for 25-30 minutes or until rice is tender.
  7. Stir in shrimp and chicken. Cook 2-4 minutes longer or until shrimp turn pink.

Makes 13 servings (1 cup each)