Quantcast
Recipe for Jambalaya Bowl | Almanac.com

Jambalaya Bowl

Photo Credit
Brent Hofacker/shutterstock
Yield
8.
Category
Course
Preparation Method
Credit
Marilou Robinson, Portland, Oregon

Jambalaya Bowl

Print Friendly and PDF

This easy Jambalaya Bowl is pure comfort food! This popular dish has its roots in New Orleans cuisine but builds upon Spanish, French, and African flavors.

Ingredients
4 slices bacon, halved, for garnish
6 spicy sausage links, cut into 1-inch slices
2 chicken breast halves, boned, skinned, and cut into 1/2-inch pieces
3 teaspoons Cajun seasoning, divided
1 cup cubed, cooked ham (1/2-inch cubes)
1 medium onion, peeled and diced
1 large red or green bell pepper, seeded and diced
4 stalks celery, diced
1/2 cup long-grain rice
1 can (14.5 ounces) chicken broth
1 can (14-1/2 ounces) tomato sauce or seasoned, diced tomatoes for soup and stew
3 to 4 cups tomato juice
6 to 8 drops hot sauce, to taste
8 ounces small raw shrimp, shelled, deveined
salt and pepper, to taste
fresh basil sprigs, for garnish
Instructions

Place bacon into a large Dutch oven over medium heat, and cook for 5 to 6 minutes, turning, until browned and crisp. Drain on paper towels; crumble pieces and reserve. Remove and reserve all but 2 tablespoons of pan drippings. Add sausage slices; saute for 3 to 4 minutes, stirring, until lightly browned. Remove to plate lined with paper towels. Meanwhile, toss chicken pieces with 1 teaspoon Cajun seasoning; add to pan along with ham cubes; saute until golden, for 3 to 4 minutes. Remove to plate with sausage slices. Add reserved bacon drippings to pan as needed. Stir onion, peppers, celery, and 1 teaspoon Cajun seasoning into pan; cook until vegetables are soft, for 3 to 4 minutes. Add rice and remaining 1 teaspoon Cajun seasoning; cook, stirring, until rice is translucent, for 3 to 4 minutes. Pour in broth, cover pan, and raise heat to medium-high. Cook until rice is soft, for 10 to 12 minutes. Stir in tomato sauce, 3 cups tomato juice, and hot sauce to taste; lower heat and simmer, uncovered, for 5 minutes. Add more tomato juice, if necessary; soup should be the consistency of heavy cream. Return cooked meats to pan and add shrimp. Cook, uncovered, just until meats are hot and shrimp is pink, for 4 to 5 minutes. Taste and adjust seasoning. Ladle into heated bowls. Serve garnished with reserved bacon crumbles and basil sprigs.