“I have the Paula Deen version of Jambalaya posted, but this one, I have had the pleasure of eating at 440 Main, a very ritzy restaurant where I went to college. It's fancy and a bit on the expensive side, but well worth the money. When I took my gourmet cooking class, the teacher called the restaurant and got the recipe for us to make in class. I was SO happy! This recipe is quick cooking; the prep takes a bit, though.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute.
  2. Add the peppers, celery, and onion and cook 2 minutes more.
  3. Next, add sausage, ham, chicken stock, tomato sauce and seasonings.
  4. Cook for 18-20 minutes at a light simmer.
  5. Add in the rice and mix well.
  6. Serve in 4 large bowls.
  7. Garnish with chopped parsley.

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