Jambalaya – Pork, Chicken and Shrimp!

This is my first time at trying Jambalaya and after reading a few recipes online, I decided to make the recipe up myself.  I cooked a pork butt yesterday and made pulled pork rice bowls and as  you know if you’ve ever made pulled pork, there are always many leftovers. We were getting tired of the pork, so I figured I’d mix it up and add it to Jambalaya instead of Kielbasa.  If you like this recipe you could add anything to it that you like, including summer sausage, ham, or even okra or crab meat!   I used a leftover grilled chicken breast and some frozen shrimp!

Jambalaya Ingredients:

1 tablespoon olive oil
1-2 cups left over pulled pork
1-2 left over grilled chicken breast (chopped or shredded)
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 yellow bell pepper, diced (substitute green if needed)
1 cup seeded and diced tomato (canned diced tomato is fine!)
3 garlic cloves, minced
1 jalapeno pepper minced
1/2 teaspoon cayenne
1 teaspoons dried oregano
4 cups chicken stock
2 cups long-grain rice
1-2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
Hot sauce to taste
1/2 cup chopped scallions
3/4 cup chopped fresh parsley
1 Tablespoon lemon juice
1/2 pound medium shrimp – roughly chopped

Jambalaya Method:

In a dutch oven over medium heat, melt the butter and add the onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is soft.  Add the tomato, garlic, jalapeno, cayenne, oregano and cook until all the vegetables and herbs are blended well.


Add the stock and bring to a rolling boil. Stir in the rice, and add the left over pulled pork and grilled chicken, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.


Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover and remove it from the heat and allow the jambalaya to steam for 5 minutes. Serve and top with green oniona and jalepeno.  A dolop of sour cream on top will cut the heat and a dd a little texture!


Check out more great recipes at http://www.sundaywithachanceofmeatballs.com

Ciao! Mike



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