2 tablespoons fat
1 cup finely chopped onion
1 cup finely chopped green pepper
2 cloves garlic, minced fine
1 cup diced cooked chicken
1 cup diced cooked ham
12 tiny pork sausages, cut in pieces
2 1/2 cups canned tomatoes, undrained
1 cup raw white rice
1 1/2 cups chicken broth
1/2 teaspoon thyme
1 tablespoon chopped parsley
1/4 teaspoon chili powder
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°F.
Melt the fat in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender. Add the chicken, ham and sausages and cook five minutes. Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili powder, salt, and pepper. Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one and one-quarter hours.
Note: This dish may be baked for one hour, refrigerated and, at serving time, baked long enough to finish cooking the rice. Jambalaya may be made with seafood.
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