A hearty and flavorful one-pot dish inspired by Creole cuisine, perfect for a family dinner or gathering.
Melt the butter in a large dutch oven over medium heat.
Using unsalted butter allows you to control the salt level in the dish.
Add the onion, celery, and green pepper to the pot and sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the chicken, garlic, and seasonings, and cook until the chicken is lightly browned.
Ensure the chicken is cut into bite-sized pieces for quicker cooking.
Mix in the tomato paste and sausage, and cook for a few minutes.
Cooking the tomato paste enhances its flavor.
Add the diced tomatoes, chicken broth, rice, and ham to the pot. Bring to a boil.
Stir well to ensure the rice is evenly distributed.
Reduce the heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed.
Avoid lifting the lid too often to maintain consistent cooking temperature.
Remove the bay leaves and garnish with sliced green onions before serving.
Adding fresh green onions gives a burst of color and flavor.
Serve the jambalaya hot and enjoy with your favorite side dish.
Pair with a fresh salad or crusty bread for a complete meal.
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