Jambalaya II
If you've got diced cooked ham, cooked chicken strips and celery, chopped, you're most of the way to this chicken: about 75 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the olive oil in a large heavy pot or Dutch oven over medium heat and brown the diced ham for 2 to 3 minutes, then set it aside.
- Add the onion, green bell pepper and celery to the pot and cook for 5 to 6 minutes until softened, then stir in the garlic and cook for 1 minute more until fragrant.
- Stir in the rice and toast it for about 2 minutes, then add the smoked paprika, cayenne, thyme and bay leaf and stir to coat.
- Pour in the stewed tomatoes with their juice and the chicken broth, season with salt and pepper, and bring to a simmer.
- Cover, reduce the heat to low and cook for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed, stirring once halfway through.
- Fold in the reserved ham and the cooked chicken strips, then cover and heat through for 5 minutes until everything reaches at least 74 C (165 F).
- Discard the bay leaf, taste and adjust the seasoning, then garnish with sliced green onions and serve hot.
You'll use: Oven Β· Large pot Β· Saucepan
Tips & common questions
How long does Jambalaya II take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Jambalaya II is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Jambalaya (30750226186).jpg by pelican from Tokyo, Japan, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.