Spam Jambalaya
Transform your weeknight dinner routine with this bold and budget-friendly Spam Jambalaya, a flavorful twist on the classic Creole dish. Bursting with the savory richness of crispy, golden Spam, tender long-grain white rice, and a medley of aromatic vegetables like onion, green bell pepper, and celery, this one-pot wonder is infused with Cajun spices, a touch of paprika, and fragrant thyme. Simmered in chicken stock and diced tomatoes for ultimate depth, this hearty jambalaya comes together in just under an hour, making it the perfect stress-free meal for busy evenings. Garnished with fresh green onions, it’s as visually pleasing as it is delicious. Whether you’re a traditional jambalaya fan or curious to try a creative spin, this recipe is sure to satisfy your cravings for bold, comforting flavors.
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Recipe Information
Ingredients
- 12 oz Spam
- 1.5 cups long-grain white rice
- 3 cups chicken stock
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14.5 oz diced tomatoes (with juice)
- 1.5 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- 2 green onions, sliced (for garnish)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Cut the Spam into small cubes, approximately 1/2 inch in size.
Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the Spam cubes and cook until they are golden brown, about 5–7 minutes. Remove the Spam from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, green bell pepper, and celery. Sauté the vegetables for 5–7 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Add the rice to the skillet and stir well, coating the grains in the vegetable mixture and toasting them lightly for 1–2 minutes.
Stir in the diced tomatoes (with their juice), chicken stock, Cajun seasoning, paprika, thyme, and the bay leaf. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for about 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Return the cooked Spam to the skillet and gently fold it into the rice mixture. Cover again and let it cook on low for an additional 5 minutes to allow the flavors to meld together.
Remove the bay leaf and serve the Spam Jambalaya hot, garnished with sliced green onions.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 8279 mg | 360% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 27.7 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 319 mg | 25% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3864 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
