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Jambalaya


Ready In: 95 Minutes
Cook Time: 95 Minutes
Serves 4

INGREDIENTS

Jambalaya

DIRECTIONS

  • In a large saucepan, bring the chicken stock to a boil. Add the chicken, lower the heat immediately and simmer, partially covered, until the flesh is firm and juices run clear, about 20 minutes. Let the chicken cool in the stock. Remove the meat from the bone, tear into bite-size pieces, and reserve for later. Reserve the stock for later use.
  • In a 5-quart enameled casserole dish, heat the oil over moderately high heat and sauté the sausage in it for 10 minutes, until browned on all sides. Add the ham and sauté, stirring occasionally, for 5 minutes.
  • Add the onions, celery, and peppers and sauté over moderate heat, stirring often until the vegetables are soft, about 15 minutes.
  • Add the garlic to the casserole dish and sauté for 1 minute. Next, add the tomatoes, herbs, and spices. Reduce heat to low and cook, stirring occasionally, for 45 minutes.
  • Add the chicken meat and 2 cups of the reserved stock to casserole dish and bring to a boil. Stir in the rice and parsley, cover, and bake in a preheated 350F degree oven for 15 minutes, or until the rice is nearly tender.
  • Stir in the shrimp and bake for 5 minutes more, or until the shrimp are firm but still tender.
  • Serve immediately from the casserole.
  •  SAVE