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Uncle Ben'S Ham Hock Jambalaya Recipe
|Carrots||4 , chopped|
|Yellow onion||1 , peeled and chopped|
|Celery stalks||3 , chopped|
|Chicken||3 Pound, cleaned (1 Whole)|
|Peanut oil||2 Tablespoon|
|Chopped yellow onion||1 Cup (16 tbs)|
|Green pepper||1 , chopped|
|Celery||1 Cup (16 tbs), chopped|
|Green onions||5 , chopped|
|Canned tomatoes||28 Ounce, chopped, reserve liquid (1 Can)|
|Tomato paste||4 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Thyme||1 Teaspoon (Whole)|
|Worcestershire sauce||1⁄8 Cup (2 tbs)|
|Smoked sausage links||1 Pound (Hot)|
|Converted rice||2 Cup (32 tbs) (Uncle Ben's)|
Serving size: Complete recipe
Calories 7504 Calories from Fat 4087
% Daily Value*
Total Fat 455 g699.2%
Saturated Fat 104.8 g524.1%
Trans Fat 0 g
Cholesterol 1709.8 mg
Sodium 6989.1 mg291.2%
Total Carbohydrates 361 g120.2%
Dietary Fiber 39.8 g159.3%
Sugars 45.8 g
Protein 519 g1038.3%
Vitamin A 1077.9% Vitamin C 474.9%
Calcium 132% Iron 213%
*Based on a 2000 Calorie diet
Cook for 2 hours, and then add the chicken and 1 bay leaf.
Cover, and simmer for about 1 hour, or until the chicken is tender.
Allow the pot to cool a bit.
Bone the chicken, and chop the meat.
Bone the ham hocks, remove the skin, chop the meat.
Reserve the stock (need 3 cups), and the two meats.
In a Dutch oven heat the oil.
Add the cup chopped yellow onion and pepper, and saute until tender.
Add the celery, green onions, and tomatoes, and cook until soft.
Add the ham hock pieces and tomato paste, and saute the mixture until it begins to brown.
Add the parsley, garlic, 1 bay leaf, basil, salt, pepper, Worcestershire sauce, the reserved tomato liquid, and 2 cups reserved stock.
Cook this gravy for 1 hour.
Cut the sausages into bite-size slices, and brown them in another pan; discard any grease, and place the sausage slices in the gravy.
Rinse out the frying pan with 1 cup reserved stock, and pour into the gravy.
Place the rice in the gravy, along with the boned chicken, and cover.
Bring to a boil; then reduce heat, and cook for about 25 minutes, or until the rice is tender.
Keep careful check so that the pot does not dry out; you may have to add a little water in order to finish cooking the rice.