Chicken and Ham Jambalaya

This is one of my favorite recipes. It is easy to make and fairly quick.

Not sure if it is exactly authentic; but, it is tasty.

If I can get it, I often substitute Andouille Sausage for the Ham.

--------------

New Orleans Take Out Jamabalaya

1 tsp. Salt

1 tsp. Cayenne Pepper

½ tsp. White Pepper

1 tsp. Black Pepper

2 Bay Leaves

1 tsp. Dried Thyme

¼ tsp. Sage

2 TBSP Butter

½ lb. Ham, Medium dice

½ lb. Chicken, Medium dice

1 cup Celery, Medium dice

1 cup Onion, Medium dice

1 cup Green pepper, Medium dice

1 TBSP Garlic, minced

1 28 oz can tomatoes, whole or dice, liquid reserved

Enough Chicken Stock to make a total of 3 cups liquid when combined with the reserved tomato liquid

1 ½ cup Long Grain Rice


Method: Pre-heat oven to 350 degrees. Combine seasonings; reserve. Melt the butter in a 4 quart duch oven or other oven proof pan. Turn heat to high; add ham. Stir frequently until brown. Add chicken; cook for 5 minutes. Stir often scraping pan bottom as needed. Stir in seasonings and half celery, onion, and green peppers. Add garlic. Stir constantly until vegetables are clear, for 6-8 minutes. Add remaining vegetables and tomatoes. Stir in tomato juice, chicken stock, and rice. Bring to a simmer. Cover and place dutch oven or pan in oven. Bake for 30 minutes and serve with french bread.

Serves 6


New Orleans Take Out Restaurant, Madison Wisconsin