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Chicken Jambalaya

Source of Recipe

Bon appetit from the Chef at World Wide Recipes


Recipe Introduction

The only explanation I have ever heard for the name of this dish is that it is derived from the French "jambon" (ham) which was a main ingredient in early jambalayas, and still a fixture in most of today's recipes.

List of Ingredients

4 Tbs butter or margarine
1 cup EACH finely chopped: onions,red and/or green bell peppers, and celery
1 Tbs finely chopped garlic
2 whole bay (laurel) leaves
Salt and freshly ground pepper to taste
1/2 tsp cayenne pepper, or to taste
1/2 tsp hot sauce, or to taste
1/2 lb tasso or other smoked ham, chopped
1 cup canned tomato sauce
3 lbs chicken, cut into parts and meat removed from bones
3 cups canned or fresh chicken stock
2 cups uncooked white rice



Recipe

Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the onions, peppers, celery, garlic, the bay leaves, salt and pepper, cayenne, Tabasco, and the ham and cook over high heat, stirring frequently, until the onions are medium brown, about 15 minutes. Add the tomato sauce, chicken pieces, and the chicken stock and bring to a simmer. Add the rice and stir briefly. Cover the pot, reduce the heat to very low, and cook for about 15 minutes, until the rice is cooked. Serves 4 to 6.