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An easy chicken jambalaya recipe with rice, chicken, ham, shrimp, and vegetables.


  • 1 broiler chicken, cut up, about 3 pounds
  • paprika
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1/2 cup diced cooked ham
  • 2 cans (14.5 ounces each) stewed tomatoes
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 teaspoons leaf thyme, crumbled
  • 1 1/2 teaspoons salt, or to taste
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce (Tabasco)
  • 1 pound shrimp, shelled and deveined


Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes. Stir in ham, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.
Jambalaya recipe serves 6.

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