Jambalaya With Shrimp, Chicken, and Ham

Name: Jambalaya With Shrimp, Chicken, and Ham
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons olive oil; 12 large shrimp, peeled and deveined, about 10 oz total weight; 2 boneless skinless chicken breast halves, cut into large pieces (4-6 oz. each); 1 yellow onion, finely chopped; 1 green bell pepper, seeded and chopped; 2 celery ribs, finely chopped; 1 garlic clove, minced; 1 jalapeno pepper, minced; 2 tomatoes, seeded and chopped; 1 cup long-grain rice; 2 cups chicken broth; salt; fresh ground black pepper; 6 ounces smoked ham, cut into cubes; 1 teaspoon sweet paprika; 1 tablespoon chopped fresh thyme; cayenne pepper, a pinch (to taste)

Submitted by ratherbeswimmin

"In 'Williams-Sonoma Essentials of Slow Cooking'"

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Ready In:: 1hr 35mins
Ingredients:: 18
Serves:: 6

ingredients

2 tablespoons unsalted butter
3 tablespoons olive oil
12 large shrimp, peeled and deveined, about 10 oz total weight
2 boneless skinless chicken breast halves, cut into large pieces (4-6 oz. each)
1 yellow onion, finely chopped
1 green bell pepper, seeded and chopped
2 celery ribs, finely chopped
1 garlic clove, minced
1 jalapeno pepper, minced
2 tomatoes, seeded and chopped
1 cup long-grain rice
2 cups chicken broth
salt
fresh ground black pepper
6 ounces smoked ham, cut into cubes
1 teaspoon sweet paprika
1 tablespoon chopped fresh thyme
cayenne pepper, a pinch (to taste)

directions

In a large frying pan over med-high heat, melt the butter with 1 tablespoon of the olive oil.
Add the shrimp and cook until opaque, about 3 minutes per side.
Remove from the pan and set aside.
Add the chicken pieces and saute until browned, about 5 minutes.
Remove from the pan and set aside with the shrimp.
Cover and refrigerate until needed.
Warm the remaining 2 tablespoons oil in the pan over med-high heat.
Add the onion, bell pepper, and celery, and saute until softened but not browned, about 5 minutes.
Add the garlic and jalapeno and cook for 1 minute.
To cook in oven--preheat oven to 350°; transfer the onion mixture to a large Dutch oven.
Stir in the tomatoes, rice, broth, and a pinch of salt.
Cover and cook in the oven until the rice is tender , about 45 minutes.
Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
Stir well, cover, and let stand until warmed through, about 5 minutes.
Season to taste with salt and pepper.
To cook in slow cooker--Transfer the onion mixture to a slow cooker; stir in tomatoes, rice, broth, and a pinch of salt.
Cover and cook until the rice is tender, 3 hours on LOW.
Add the shrimp, chicken, ham, paprika, thyme, and cayenne.
Stir well, cover, turn off the cooker, and let stand until warmed through, about 5 minutes.
Season to taste with salt and pepper.
Spoon into warmed bowls and serve at once.