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Voodoo Jambalaya




Source of Recipe


Internet


List of Ingredients




2 ham hocks
4 carrots, diced
3 cups chopped onions, divided
3 cups chopped celery, divided
2 bay leaves
1 whole chicken (3 lbs), giblets removed
3 tbsp. canola or peanut oil
1 green bell pepper
6 green onions, chopped
1 can (28 oz) tomatoes, chopped, reserve the liquid
4 tbsp. tomato paste
1/4 cup chopped fresh parsley
4-6 cloves garlic
1 tsp. thyme leaves
2 tsp. dried basil
1/4 tsp. cayenne
1 tbsp. Worcestershire Sauce
1 lb. smoked sausage, sliced
salt, pepper and hot sauce (preferably Tabasco) to taste
2 cups uncooked rice

Place ham hocks, carrots, 1 1/2 cups onion and 1 1/2 cups celery in a large pot and cover over with water. Cook for about 2 hours then add the chicken and 1 bay leaf. Cover and simmer for about an hour, or until chicken is tender. Allow pot to cool for a bit and remove chicken and ham hocks. Remove the skin and bone and chop meat from chicken and ham hocks. Reserve the stock, you'll need about 3-4 cups of it overall (add water if you need to).

In a large Dutch Oven, heat the oil and add remaining onion, and pepper and sautîfntil tender. Add remaining celery green onions and tomatoes and cook until vegetables are soft. Add the chopped ham and tomato paste and cook until the mixture just begins to brown. Add remaining ingredients, except sausage and chicken. Add 2 cups of the reserved stock. Cook for about an hour.

In a hot skillet, brown sausage slices. Add browned sausage slices to Dutch Oven and drain excess grease from pan. Return skillet to heat and add chopped chicken meat. Deglaze with 1 cup reserved stock, then add contents to skillet to Dutch Oven. Add rice, cover and bring to a boil. Reduce heat and cook until rice is tender, about 20-25 minutes. Watch carefully that your Jambalaya doesn't dry out. You might need to add additional stock or water in order to for the rice to finish cooking.

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