Comfort food - New Orleans style. This authentic skillet Jambalaya may take a little time to prepare but it’s well worth the effort. Swanson Broth and Creole seasoning provide perfectly rich and balanced flavor for this one skillet dinner that’s nothing short of delicious!
cost per recipe: $22.22
The price is determined by the national average.
tablespoons olive oil
ounces ham steak or smoked Andouille sausage, chopped (about 1 cup)
extra large onion, diced (about 1 1/2 cups)
stalks celery, diced (about 1 cup)
medium red or green pepper, diced (about 1 cup)
cups uncooked long grain white rice
can (14.5 ounces) diced tomatoes, drained
carton (32 ounces) Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth
teaspoons Creole seasoning or Cajun seasoning
pound uncooked shrimp (21-25 count per pound), peeled, devined and tails removed
tablespoons chopped fresh parsley
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the ham and cook until well browned, stirring occasionally (don't skip this step- the browning really adds to the flavor). Remove the ham from the skillet.
Reduce heat to medium. Heat the remaining oil in the skillet. Add the onion, celery and red pepper and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the tomatoes and cook for 2 minutes, stirring often. Add the rice and cook and stir for 30 seconds.
Stir the broth and 1 1/2 teaspoons seasoning in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Sprinkle the shrimp with the remaining 3/4 teaspoon seasoning. Stir the shrimp in the skillet. Cover and cook for 3 minutes or until the shrimp are cooked through. Remove the skillet from the heat. Stir in the ham. Cover and let stand for 5 minutes. Season to taste. Sprinkle with the parsley.
Swanson® Certified Organic Chicken Broth
(32 ounces) Swanson® Natural Goodness® Chicken Broth
Swanson® Chicken Broth
July 7, 2019
My dad made the best jambalya I've ever tasted. Unfortunately, he passed away before writing the recipe down. I've made a LOT of jambalyas over the years, hoping to recreate his, but THIS TIME I DID IT! This recipe will be MUCH better if you make it in a cast iron skillet. It's good in any, but the cast iron imparts something indefinable but YUMMY!
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