This robust “Spam-Bolaya” is a comforting, protein-packed one-pot dish that blends the smoky richness of SPAM with tender chicken and sweet shrimp. Cooked in a savory base of French onion soup, celery cream, and diced tomatoes, it&# 226;ÂÂs infused with classic Cajun spices for a deep, satisfying flavor profile. The rice absorbs the flavorful broth, creating a complete meal in a single pot. ItâÂÂs perfect for busy weeknights or feeding a crowd, offering a unique twist on traditional jambalaya or gumbo styles without the fuss.
Spam-Bolaya
Description
This robust "Spam-Bolaya" is a comforting, protein-packed one-pot dish that blends the smoky richness of SPAM with tender chicken and sweet shrimp. Cooked in a savory base of French onion soup, celery cream, and diced tomatoes, it's infused with classic Cajun spices for a deep, satisfying flavor profile. The rice absorbs the flavorful broth, creating a complete meal in a single pot. It's perfect for busy weeknights or feeding a crowd, offering a unique twist on traditional jambalaya or gumbo styles without the fuss.Ingredients
Directions
-
Cube the SPAM into 1/4-inch chunks.
-
In a large pot over medium-high heat, brown the SPAM chunks in their own rendered fat. Remove SPAM from the pot and set aside.
-
In the same pot, boil the chicken breast in 3 cups of water until fully cooked. Remove chicken, shred it with two forks, and reserve the cooking liquid.
-
Using the remaining fat in the pot, sauté the chopped celery and bell pepper until softened.
-
Melt the margarine in the pot and add the rice from the Rice-A-Roni package. Toast lightly, then add the sautéed vegetables.
-
Pour in the reserved chicken cooking liquid, both cans of soup (French onion and cream of celery), and the chopped tomatoes (undrained).
-
Add half of the seasoning packet from the Rice-A-Roni box and stir to combine.
-
Add the bay leaves, Tabasco sauce, cayenne pepper, and Cajun seasoning. Stir well.
-
Cover the pot and simmer on low heat for 15 minutes.
-
Add the shredded chicken and browned SPAM back into the pot. Cover and cook for another 5 minutes.
-
Add the cooked shrimp, uncover the pot, and cook on medium heat for 5 minutes until heated through.
-
Remove the bay leaves before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 137.7kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.4g2%
- Cholesterol 193.8mg65%
- Sodium 373.8mg16%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 30.4g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use raw shrimp if preferred; if so, add them during the last 5 minutes of cooking to ensure they cook through without becoming rubbery.
For a spicier kick, increase the amount of Cajun seasoning or add more cayenne pepper to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the rice.
You can substitute butter for margarine for a richer flavor.
