Chicken Ham Sausage Jambalaya

Did you ever have the opportunity to do or experience something new and for some reason decline? Well, let me share one with you that to this day, I don’t understand 😏 why I didn’t jump at it sooner.
 
A friend of mine, Vycki, invited me to join her and another girl to fly 🛫 to New Orleans during Mardi Gras. I was single, financially comfortable and still had some vacation time left. I don’t remember why but I didn’t go and still regret it every time I see or hear something about New Orleans. When she returned, she told me what a great and fun time they had.
 
To ease my sorrow 😟, I decided to make something Creole a few weeks later, something that is a New Orleans staple; jambalaya! Unfortunately, I wasn’t totally making it from scratch and was buying the “prepared jambalaya rice mix”. C’mon that was way back then! Although quite good, it was still not completely what you call a “homemade dish”.
 
Since becoming better at making dishes without using “prepared” foods, today I’m sharing my Chicken Ham Sausage Jambalaya with you. It’s simple to make and also a good way to use up some of your leftovers. You can change your choice of proteins but the combination of these three is just fabulous 🤩!
 
Talking about ingredients… If you want to really go “homemade”, I have an incredible Andouille Sausage recipe. The ingredients I use are a good reference point and from there you can decide on how hot or mild you want your sausage to be. Garlic sausage can be a delicious substitute and my homemade version is very easy. There’s also my Pickled Jalapeños 🌶 recipe as another important ingredient in this Chicken Ham Sausage Jambalaya.
 
It’s an awesome dish that you can serve anytime. It’s easy to make and the results are incredibly delicious! You don’t have to go to Louisiana to enjoy its creole food… just make this one-pot Chicken Ham Sausage Jambalaya at home 🏡. I’m sure you’ll enjoy this spicy & delicious recipe!
Bon Appétit!🍽
 
Here are other incredible New Orleans inspired recipes…😀
– Shrimp Maque Choux
– Louisiana Style Rémoulade Sauce
– Creole Shrimp & Andouille Skewers
– Chocolate Bourbon Pecan Pie
– Oysters Rockefeller
– Red Beans and Rice ~ Slow Cooker
– Shrimp Po’ Boy
and for more pork recipes 🐖, click on this link… Recipe Category • Pork
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Chicken Ham Sausage Jambalaya

You don't have to go to Louisiana to enjoy its creole food. Make this delicious Chicken Ham Sausage Jambalaya one-pot recipe!

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Servings 6

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Passive Time 5 minutes mins

Total Time 55 minutes mins

Ingredients

  

1x2x3x

• 1 can (28 oz.) whole tomatoes with herbs and spices (such as San Marzano), juice reserved
• 2 tbsp. olive oil, or more as needed tips & tricks
• 1 cup red onions, diced
• 1/2 cup celery rib, diced tips & tricks
• 1 cup red peppers, diced
• 2 large cloves garlic, pressed
• 2 large boneless skinless chicken breasts, cubed (about 1 1/2 cups)
• 1 cup cooked ham, cubed see Recipe
• 1 cup sausage (such as andouille, chorizo or garlic), thinly sliced and quartered see Recipe
• 1 1/4 cups uncooked rice, such as Basmati
• 2 1/2 cups liquid (amount of reserved tomato juice + chicken broth) Footnote #1
• 1/2 tsp. hot paprika
• 1/2 tbsp. chili powder Footnote #2
• 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 large pickled jalapeño peppers, quartered Footnote #3

Directions

 

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

Notes

Footnote #1: I usually get about 1 1/4 cups of tomato juice from the can therefore I top it up with 1 1/4 cups of broth. As long as the total equals 2 1/2 cups of liquid.

Footnote #2: Normally, I put the largest measurement amount and work my way down the ingredient list. In this recipe, I'm all over the place...sorry about that!

Footnote #3: I put 15 Pickled Jalapeño peppers in this recipe but if you want it milder or with more heat, adjust accordingly.

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