jambalayas, etc., but I like this version best. This is a great dish to make for a crowd. You can scale it up as much as you like and put it in a big covered roasting pan and bake it instead of sauteing it on the top of the stove. It never fails to please.
Recipe By : Sitara
Serving Size : 8 Preparation Time :1:00
Categories : Casseroles New Orleans/Cajun/Creole
Luncheon Main Dishes
Rice Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick butter
2 cups cooked chicken -- chopped in chunks
2 cups smoked ham -- chopped in chunks
1 pound andouille sausage -- sliced thick
3 cups onion -- chopped
2 cups celery -- chopped
1 1/2 cups bell pepper -- chopped
4 cups diced tomato in juice
1 cup tomato puree
2 teaspoons Tabasco (optional, to taste)
4 large bay leaf
1 tablespoon oregano
1/2 teaspoon cayenne
1 teaspoon thyme
3 large cloves garlic -- chopped fine
4 cups chicken stock
1 cup chopped green onions
2 cups rice
1. In a very large very heavy bottomed pot saute the ham and andouille for a few minutes till browning. Add onion, celery, bell pepper and garlic and cook till onions are clear.
2. Add tomatoes, tomato puree, herbs and seasonings. Cook for 10 minutes.
3. Add stock and bring to a boil. Add chicken, rice and green onion. Stir till well incorporated. Lower heat to simmer. Cover the pot tightly and simmer over the lowest heat for about 35 minutes till rice has absorbed all liquid and is tender and fluffy.
Carefully stir the Jambalaya to evenly distribute all the ingredients. Serve with a big green salad and some crusty French bread.