Real Recipes From Real Home Cooks ®

chicken ham sausage jambalaya

Recipe by
Francine Lizotte
Surrey South, BC

You don't have to go to Louisiana to enjoy its creole food... just make it at home. Enjoy this spicy & delicious recipe!

yield 6 -8 servings
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For chicken ham sausage jambalaya

  • 1 can
    (28 oz.) whole tomatoes with herbs and spices (such as san marzano), juice reserved
  • 2 Tbsp
    olive oil, or more as needed
  • 1 c
    red onions, diced
  • 1 lg
    celery rib, diced
  • 1 lg
    red pepper, diced
  • 2 lg
    cloves garlic, pressed
  • 2 lg
    boneless skinless chicken breast, cubed (about 1 1/2 cups)
  • 1 c
    cooked ham, cubed
  • 1 c
    sausage (such as andouille, chorizo or garlic), thinly sliced and quartered
  • 1 1/4 c
    uncooked rice, such as basmati
  • 2 1/2 c
    liquid (amount of reserved tomato juice + chicken broth)
  • 1/2 tsp
    hot paprika
  • 1/2 Tbsp
    chili powder
  • 1/8 tsp
    cayenne pepper, or more to taste if you want "hotter"
  • 2 tsp
    worcestershire sauce
  • 1/2 tsp
    ground thyme
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    gumbo file
  • 1 tsp
    hot sauce, such as cholula®
  • 1/2 tsp
    raw sugar (substitute brown sugar)
  • 10-15 lg
    pickled jalapeño peppers, quartered

How To Make chicken ham sausage jambalaya

  • 1
    In a medium bowl, add tomatoes without the juice (reserved) and crush with hands. Using a slotted spoon, scoop the tomatoes in another bowl and reserve this juice as well; set aside.
  • 2
    In a large saucepan over medium, heat oil. When shimmer, add onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes as well. Add garlic and sauté for only a minute. Add chicken and cook until no longer pink. At this stage, it might need more oil to prevent from burning.
  • 3
    Stir in ham and sausage before adding the rest of the ingredients; rice, reserved tomato juice, broth, crushed tomatoes, paprika, chili powder, cayenne pepper, Worcestershire sauce, thyme, basil, gumbo file, hot sauced, sugar and jalapeño peppers. Stir well and bring to boil. Cover, reduce heat to medium-low and simmer 15 to 18 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat, stir it and let it rest for 5 minutes before serving.
  • 4
    To view this recipe on YouTube, click on this link >>>>