Name: Eula Mae's Chicken and Ham Jambalaya
Yield: Makes 6 to 8 servings
Ingredients: 1 fryer chicken (about 3 pounds), boned, skinned, and cut into 1-inch cubes, or 1 1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes; 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne; 2 tablespoons vegetable oil; 1/2 pound cooked ham, cut into 1/2-inch cubes; 2 cups chopped yellow onions; 1 cup seeded and chopped green bell peppers; 1 cup chopped celery; 4 garlic cloves, peeled; 3 cups chicken broth; One 16-ounce can whole tomatoes, chopped, liquid reserved; 1/2 cup chopped green onions (green part only); 2 tablespoons chopped fresh parsley leaves; 2 pounds medium-size shrimp, peeled and deveined; 1 teaspoon Tabasco brand pepper sauce; 2 cups long-grain white rice, rinsed and drained

Image may contain Bowl Plant Dish Food Meal and Vegetable

Eula Mae's Chicken and Ham JambalayaLara Ferroni

"It's time for a little history lesson. Listen well. Some say that the word jambalaya came from the French word jambon for ham, the African ya meaning rice, and the Acadian phrase à la. And you must understand that there are brown jambalaya's, made by caramelizing and browning the onions and meats, and red ones, made by adding tomatoes. There are as many recipes for jambalaya as there are for gumbos in Louisiana. Personally, I like a bit of tomatoes in mine; I think it gives it a nice flavor. But I'll let you taste, and then you can make up your own mind," Eula Mae says.

Jambalaya is also one of those popular Louisiana dishes that are very apropros for dining on the water. It's a one-pot meal, but you can serve it with a nice green salad and French bread.

When you're browning the chicken and ham, scrape the browned bits from the bottom of the pan. That gives the jambalaya a good flavor.

Recipe notes

See Related Recipes and Cooking Tips

Laissez les Bons Temps Rouler
Throw the best Mardi Gras party of your life with these New Orleans favorites.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Recipe notes

Laissez les Bons Temps Rouler