Chicken–n–Pork Jambalaya

I very rarely alter recipes that receive 5 star ratings. Mostly because when I read the ingredients list everything sounds so good that I can’t wait to make it as is. When I do alter a recipe it’s due to a personal preference or what I know my family will like. For instance, I’ve run across Mexican recipes that exclude onion and garlic. In my book, it’s not a Mexican meal without those two ingredients! The same goes for potato chowders, we always have to have bacon, cheese and sour cream ready and available.

Last night I’m looking through recipes and deciding what to make for dinner when I came across a recipe I’ve had for a while but hadn’t tried. The reviews had me sold on trying it and the fact that I was making it on an NCIS:New Orleans night was even better! Just one teensy adjustment to the recipe…there wasn’t ANY cajun seasoning in the recipe. I mean none. Nothing the least bit spicy, every jambalaya I’ve made in the past has always called for it. So I did take a little liberty and added that to the pot. I’ll share the link below but also give you my version(which by the way there isn’t any left…yes, that good).

(Sorry it’s so yellow, I just LOVE the lighting in my kitchen*insert massive sarcasm*)

(Based on the recipe from Taste of Home)

1 pound smoked kielbasa, chopped
1 1/2 cups smoked ham, chopped
1 1/2 cups cooked chicken, cubed
1 medium onion, chopped
1 green bell pepper, chopped
1 handful small sweet peppers(red, yellow, orange…about 6-7 total)
1 tsp dried minced garlic or 4 garlic cloves minced
2 Tblsp peanut oil
1 can diced tomatoes
1 can chicken broth
1/2 cup water
1 1/2 cups parboiled rice
1 Tblsp dried parsley
1 tsp salt(or less)
1 Tblsp cajun seasoning
1/4 tsp thyme powder or 1/2 to 3/4 dried thyme

Chop up the meats and set aside.
Into a dutch oven pot, add peanut oil, chopped onions, bell pepper, sweet peppers, and garlic. Cook until tender.
Add meats, tomatoes, chicken broth, water, parsley, salt, cajun seasoning, thyme and rice. Stir to combine making sure rice is submerged. Cover with lid and cook until rice is cooked through.
Serve with favorite bread, (creole)salad, or grilled shrimp.

I would definitely give this recipe a 5 star rating! Both my Dad and nephew loved it enough to have seconds 🙂 This gets the stamp of approval of tried, true and keeper! I added extra rice since I’m feeding extra mouths but you can certainly leave that extra 1/2 cup(along with the 1/2 cup of water) out of the recipe.
There is definitely a spiciness to this that will hit the back of your throat, if you want less heat you can cut the amount of cajun seasoning down in half or omit it all together.

Hope you all enjoy and have a blessed day!!