Creole Chicken Jambalaya Recipe
Creole chicken jimbalaya is a three meat vegetable jimbalaya made with added sausage and ham. Cooked with rice and veggies like onions and tomato with added tomato paste, the creole chicken jimbalaya is finished with a simmer and served with a stirred in dash of tabasco.
Ingredients
1/4 cup vegetable oil
2 medium onions, chopped
6 green onions, chopped
2 medium green peppers, chopped
1 (2 1/2- to 3-pound) broiler-fryer chicken, cut into 8 pieces
1/2 pound cooked ham, cubed
1/2 pound smoked or Polish sausage, cut into 1/2 inch slices
1 can (16 ounces) tomatoes, cut into pieces, undrained
1 can (6 ounces) tomato paste
1 teaspoon salt
1 3/4 cups uncooked rice
1/2 cup water
3/4 teaspoon TABASCO pepper sauce
Directions
In large saucepot or Dutch oven heat oil.
Add onions, green onions and peppers; cook 10 minutes or until tender.
Add chicken and brown on all sides, about 10 minutes.
Add ham, sausage, tomatoes, tomato paste and salt.
Cover; simmer 10 minutes; stir in rice.
Add water.
Cover.
Simmer 1 hour or until chicken is done; stir frequently.
Add additional water if rice begins to stick to bottom of pan.
Before serving, stir in Tabasco® sauce
Add onions, green onions and peppers; cook 10 minutes or until tender.
Add chicken and brown on all sides, about 10 minutes.
Add ham, sausage, tomatoes, tomato paste and salt.
Cover; simmer 10 minutes; stir in rice.
Add water.
Cover.
Simmer 1 hour or until chicken is done; stir frequently.
Add additional water if rice begins to stick to bottom of pan.
Before serving, stir in Tabasco® sauce
