Ready in less than one hour, Ham and Chicken Jambalaya is the perfect one pot meal when you're craving spicy comfort. It's so hard to resist the enticing aromas of the seasonings and peppers as this simmers. This meal is perfect for a cool fall or cold winter's day and is a great way to use up leftovers.
I don't know about you, but whenever I hear the word jambalaya, I think of Seinfeld. If you're a fan, then you most likely remember the above scene.
The character "Newman" couldn't wait to devour his tasty jambalaya and I can totally relate. But, if you're not familiar with this Louisiana dish, you might be asking: What exactly is jambalaya?
Simply put, jambalaya is a rice dish or stew that usually consists of the following: smoked meat, chicken, seafood (or a combination of all of those), vegetables (usually green peppers, celery and onions at a minimum), spices, rice, tomatoes and/or tomato sauce.
The best thing about jambalaya (besides its wonderful taste) is that it's highly customizable. We're not seafood eaters here, but that doesn't stop us from enjoying a good, hearty bowl. You can make jambalaya just as tasty with the proteins of your choice.
Why you'll love it
| Easy prep- Diced ham and precooked chicken make this meal a breeze. After you chop the veggies, the rest of the work is done in the pot. Low maintenance- After an occasional stirring here and there as it simmers, you get to kick back and relax while Ham and Chicken Jambalaya stews to perfection! Highly customizable- Love sausage? --Add some. Big on okra? --Toss it in. Crave the super spicy? --Add more cayenne pepper. I think you get the idea. Easy serving- It's cooked in one pot and served in one bowl like a hearty soup or stew. It doesn't get much easier than this, people! |
Ingredients
Please note: Not all listed ingredients are pictured above.
- precooked ham
- onion
- celery
- yellow & orange bell pepper
- garlic
- olive oil
- precooked chicken
- chicken broth
- tomato sauce
- uncooked rice (do not use instant)
- parsley, thyme, sage (fresh or dried)
- chili powder (choose your spice level)
- ground cayenne red pepper
- Worcestershire sauce
- 1 bay leaf (optional)
Instructions
Set your large skillet on your stovetop. Add the ham, onion, pepper strips, garlic and oil. Cook over medium heat until the onion is soft, stirring occasionally.
Add the remaining ingredients. Bring to a boil. Reduce the heat and allow the jambalaya to simmer for 40 minutes, stirring once or twice.
Serve warm with a slice of garlic bread or cornbread. So hearty and so delicious!
Equipment
- cutting board
- chef's knife
- scraper & chopper (not required, but super handy)
- garlic press
- measuring cups
- measuring spoons
- large skillet or pot with lid
- stirring spoon
- ladle
Storage
Store in an airtight container and refrigerate. Enjoy within 3 days. When reheating, stir occasionally until evenly heated over low to medium heat on your stovetop. (You can also reheat it in the microwave. Just make sure you stir it a lot before serving in order to prevent those dangerous heat pockets!)
It's sometimes helpful to add a little water or chicken broth to leftovers to make it easier to stir.
Looking for another great ham and rice dish? Check out Ham and Vegetable Dijon, which is ready in 30 minutes!
In more of a chili mood? Easy Stove Top Chili makes a great family meal.
For more ideas with precooked chicken, see the blog post: Easy Leftover Chicken Recipes That You Don't Want to Miss
📋Recipe
Ham and Chicken Jambalaya
Ingredients
- 2 cups ham pre-cooked and diced
- 1 cup onion chopped
- ¾ cup celery diced
- 1 small yellow bell pepper cut into strips
- 1 small orange bell pepper cut into strips
- 1 clove garlic minced
- 2 tablespoon olive oil
- 1 cup chicken pre-cooked and diced
- 2 cups reduced sodium chicken broth
- 1 (15 oz.) can tomato sauce
- ¼ cup water
- ¾ cup uncooked rice do not use instant
- 2 tablespoon parsley fresh or dried
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- 1-2 tablespoon chili powder choose your spice level
- ¼ teaspoon ground cayenne red pepper
- 1 tablespoon Worcestershire sauce
- 1 bay leaf optional
Instructions
How to Make Ham and Chicken Jambalaya:
- Prep the following ingredients:cube the pre-cooked ham & chickendice the onions and celeryslice the peppers into long, 2-3 inch stripsmince the garlic
- Add the ham, onion, pepper strips, garlic and oil to a large skillet. Cook over medium heat until the onion is soft, stirring occasionally.
- Add the remaining ingredients. Bring to a boil. Reduce the heat and allow the jambalaya to simmer for 40 minutes, stirring once or twice.
- Serve warm.
Storage:
- Store in an airtight container and refrigerate. Enjoy within 3 days.
Reheating Instructions:
- When reheating, stir occasionally until evenly heated over low to medium heat on your stovetop.
Elaine B. says
This is a tasty jambalaya recipe. Usually I don't try making my own, but this was very easy to follow. I might add some shrimp to it next time.
Kitchen Ready Betty says
Traditionally, shrimp and other seafood is found in jambalaya, so I'm sure that would be good. I'm glad you enjoyed the recipe.