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Chicken and Ham Jambalaya
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(Recipe ID: 773)
Serves 8 to 10
Preparation time: 90 minutes; Cook time: 1 1/2 hours
Source: Chef Joseph Lowery
There are as many versions of Jambalaya as there are cooks in Louisanna. This one is a "Red" Jambalaya. The origin of the name is in dispute but not the wonderful flavor of the dish.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 Tablespoons Bacon Grease
- 2 cups Chopped Purple Onion
- 3/4 cup Chopped Green Pepper
- 3/4 cup Chopped Green Onion
- 3 cloves Garlic, minced and mashed
- 1/4 cup Minced Parsley
- 3/4 pound Ham, in small cubes
- The Boned Meat of 1 Boiled Chicken
- 1 one-pound can Italian Tomatoes, chopped and drained
- 1 teaspoon Salt *
- 1 teaspoon Ground Black Pepper *
- 1 teaspoon Chili Powder
- 1 teaspoon Leaf Thyme *
- 1 teaspoon Dried Basil
- 2 teaspoons Ground Cloves *
- 2 teaspoons Ground Allspice *
- 3/4 pound Smoked Sausage, sliced thinly
- 1 1/2 cups Uncooked Long Grain White Rice
- 3 cups Homemade Chicken Stock
Instructions
- Heat the bacon grease in a large heavy pot.
- Add the chopped onion, green pepper, green onion, garlic and parsley.
- Cook vegetables over medium heat about 10 minutes and add the ham and cook another 5 minutes, stirring often.
- Add tomatoes, salt, all spices and flavorings, sausage, rice and stock. Stir gently to mix.
- Raise the heat to high and bring jambalaya to a boil. Cover and reduce heat to low.
- Cook for about 45 minutes, stirring from time to time.
- When the liquid has been absorbed, remove the lid, stir in chicken and cook uncovered for a few minutes. Stir if necessary to blend and dry the rice. Serve immediately.
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