Jambalaya with Shrimp, Chicken and Ham

The derivation of the word jambalaya is said to come from Spanish, French and African cultures. All three lay claim to the origins of this quintessential Creole concoction that combines chicken and seafood with rice and assorted seasonings. Use crawfish in place of the shrimp if you can find them. This recipe can easily be doubled to serve a crowd.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Jambalaya with Shrimp, Chicken and Ham
Review 1 for Jambalaya with Shrimp, Chicken and Ham
5 out of 5
5 out of 5
LynnInWisc
,Milwaukee
,WI
Milwaukee WI
February 23, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Tasty and simple
February 23, 2013
Have made this several times and it always turns out great. Excellent flavor and it lends itself to substitution of whatever meat you prefer; we've used pheasant in place of chicken and sausage instead of ham. Leftovers are great and freeze well. Highly recommend.
Pros: Quick, Easy, Adaptable, Will Make Again
Review 2 for Jambalaya with Shrimp, Chicken and Ham
4 out of 5
4 out of 5
mgioc
New York, NY
February 19, 2012
Would You Recommend? Yes
0points
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Great for a New Orleans Feast
February 19, 2012
I used andouille sausage instead of ham and this was a hit for a dinner with friends. Served with a simple green salad. Delish!
Pros: Good Value, Easy, Will Make Again