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Spambalaya

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Spambalaya is a beloved Creole classic that transforms simple pantry staples into a deeply flavorful, protein-packed meal. This dish combines the savory saltiness of SPAM with tender chicken breast and sweet shrimp, all simmered in a robust broth made from French onion and celery soups. The addition of Cajun spices, bay leaves, and a hint of Tabasco creates a complex, smoky, and slightly spicy profile. Served over seasoned rice, it's a comforting, one-pot wonder perfect for family dinners or potlucks.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 650
Dietary: Gluten-free
Description
Spambalaya is a beloved Creole classic that transforms simple pantry staples into a deeply flavorful, protein-packed meal. This dish combines the savory saltiness of SPAM with tender chicken breast and sweet shrimp, all simmered in a robust broth made from French onion and celery soups. The addition of Cajun spices, bay leaves, and a hint of Tabasco creates a complex, smoky, and slightly spicy profile. Served over seasoned rice, it's a comforting, one-pot wonder perfect for family dinners or potlucks.
Ingredients
  • 1 can SPAM (12 oz)
  • 1 ea Chicken breast
  • 1 pound Medium shrimp, cooked and peeled
  • 2 ea Bay leaves
  • 1/2 c Finely chopped celery
  • 1/2 c Finely chopped bell pepper
  • 3/4 c Campbell's French Onion Soup
  • 3 c Water
  • 3/4 c Campbell's Cream of Celery Soup
  • 1 can Tomatoes (14.5 oz), chopped and drained
  • 2 tb Bottled Cajun seasoning
  • 1 ts Tabasco sauce
  • 2 tb Margarine
  • 1 box Rice-A-Roni (6.8 oz) Spanish Rice
  • 1/4 ts Cayenne pepper
Directions
  1. 1
    Cut the SPAM into 1/4-inch cubes. Heat a large pot over medium-high heat and brown the SPAM cubes in their own fat until golden. Remove SPAM and set aside.
  2. 2
    In a separate saucepan, boil the chicken breast in 3 cups of water until fully cooked. Drain and reserve the cooking liquid. Shred the cooked chicken with two forks and set aside.
  3. 3
    In the same pot used for the SPAM, add the chopped celery and bell pepper. Sauté in the remaining SPAM fat until softened, about 3-4 minutes.
  4. 4
    Remove the pot from heat. Add the margarine and melt it. Stir in the dry Rice-A-Roni rice and the seasoning packet (use only half of the seasoning mix) and toast lightly for 1 minute.
  5. 5
    Add the sautéed celery and bell peppers to the rice mixture. Pour in the reserved chicken cooking liquid, the French onion soup, the cream of celery soup, and the chopped tomatoes.
  6. 6
    Add the bay leaves, Tabasco sauce, cayenne pepper, and bottled Cajun seasoning. Stir well to combine all ingredients.
  7. 7
    Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally to prevent sticking.
  8. 8
    Stir in the shredded chicken and the browned SPAM cubes. Cover and cook for another 5 minutes to heat through.
  9. 9
    Add the cooked shrimp to the pot. Uncover and cook on medium heat for 5 minutes, just until the shrimp are heated through.
  10. 10
    Remove and discard the bay leaves. Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 180mg60%
Sodium 1800mg75%
Total Carbohydrate 55g19%
Dietary Fiber 2g8%
Sugars 5g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spambalaya, cajun, creole, spam, shrimp, chicken, stew, one-pot, comfort food, rice, spicy, dinner, easy, hearty, louisiana
Read it online: https://www.chefs-mate.com/recipe/spambalaya/