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:
4.25 out of 5
4.3
 out of 
5
(4 Reviews) 4
3 of 4(75%)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
3 out of 5
3 out of 5
,Minneapolis
,MN
July 27, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
0points
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Needs correction or update
July 27, 2015
I am a WS shopper and found this recipe and decided to use it instead of some others out there. While the approach seems straightforward, the slow cooker method requires significantly more liquid and time than indicated. I had to add almost 5 cups of additional chicken broth after the first hour as the original amount of 2 cups was completely absorbed and the rice was not even close to done. I think if the additional liquid had been present from the start the rice may have been done in the three hours, however because of the delay it took almost 5 hours to get it done and then some was mushy and some still hard.
I also added andouille sausage up front and creole seasoning. The end result despite the liquid issue had great flavor and this makes a huge amount.
Pros: Impressive, Will Make Again, Yield, Adaptable
Cons: Ingredients
Review 2 for Jambalaya with Shrimp, Chicken and Ham
5 out of 5
5 out of 5
,Montclair
,NJ
January 3, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Excellent Southern Comfort Dish
January 3, 2015
Do not pass this up!
The only substitution I made was 6 oz of smoked andouille sausage instead of the ham.
It was delicious. A definite addition to my favorite, reliable recipes.
Pros: Easy, Healthy, Appearance, Will Make Again
Review 3 for Jambalaya with Shrimp, Chicken and Ham
5 out of 5
5 out of 5
,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 4 for Jambalaya with Shrimp, Chicken and Ham
4 out of 5
4 out of 5
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