Ham and Chicken Jambalaya
Ready in less than one hour, Ham and Chicken Jambalaya is the perfect one pot meal when you're craving spicy comfort. This family friendly, easy to prep dinner is perfect for a cool fall or cold winter's day and is a great way to use up chicken and ham leftovers.
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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
- 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.
Notes
Store in an airtight container and refrigerate. Enjoy within 3 days.
Traditionally, jambalaya uses green pepper. Feel free to swap out the yellow and orange with a medium-sized green bell pepper if you prefer.
Tried this recipe?Let us know how it was!