2 boneless skinless chicken breasts, cut into bite-sized pieces
1 lb hot italian sausage (455 g), thinly sliced into rounds
3 small bell peppers, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, minced
1 can diced tomato
5 cups chicken stock (1.2 L), or broth
1 ½ cups long grain white rice (300 g), uncooked
2 tablespoons cajun seasoning
1 teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper
1 bay leaf
1 ½ lb large shrimp (680 g), raw. peeled, and deveined
1 small ham steak, cubed
1 cup frozen okra (100 g), thawed
salt and pepper, kosher and freshly cracked black pepper, to taste
Nutrition Info
Calories 1269
Fat 77g
Carbs 95g
Fiber 4g
Sugar 19g
Protein 43g
How to Make It
1. Step
Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
2. Step
Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Step
Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Step
Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Step
Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.
