Jambalaya Recipe
Ingredients
| 1 broiler-fryer (about 2 1/2pounds) | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Pepper | 14 Teaspoon | |
| Bay Leaf | 1 | |
| Onions | 2 Large, chopped | |
| 1 large clove of garlic, crushed | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Cooked ham | 1 pound, cubed | |
| Tomatoes | 1 Can (10oz) | |
| 1 large green pepper, halved, seeded, and chopped | ||
| Thyme leaf | 1/2 Teaspoon, crumbled | |
| Cayenne | 1/4 Teaspoon | |
| 1 cup uncooked regular rice | ||
Directions
MAKING
1 In a large kettle or dutch oven,place the chicken.Add water, salt, pepper, and bay leaf; bring to boil; reduce heat and cover.
2 Simmer for 45 minutes, or until the chicken is tender; remove chicken from the broth. When cool enough to handle, remove meat from the bones and cut into cubes; set aside.
3 Into a 2-cup measure, pour the broth: remove bay leaf. Add water, if necessary, to make 2 cups; reserve.
4 In the same kettle,saute onions and garlic in butter or margarine until soft.Add ham, tomatoes, green pepper, thyme, cayenne, and reserved chicken and broth. Heat to boiling; stir in rice; reduce heat and cover. Simmer, following the rice label for cooking.
SERVING
5 Serve in large bowls. Sprinkle generously with chopped parsley and serve with crusty French bread.
1 In a large kettle or dutch oven,place the chicken.Add water, salt, pepper, and bay leaf; bring to boil; reduce heat and cover.
2 Simmer for 45 minutes, or until the chicken is tender; remove chicken from the broth. When cool enough to handle, remove meat from the bones and cut into cubes; set aside.
3 Into a 2-cup measure, pour the broth: remove bay leaf. Add water, if necessary, to make 2 cups; reserve.
4 In the same kettle,saute onions and garlic in butter or margarine until soft.Add ham, tomatoes, green pepper, thyme, cayenne, and reserved chicken and broth. Heat to boiling; stir in rice; reduce heat and cover. Simmer, following the rice label for cooking.
SERVING
5 Serve in large bowls. Sprinkle generously with chopped parsley and serve with crusty French bread.
Chef
