2 bay leaves
1 1/2 tsp. each white pepper
1/2 tsp. black pepper
2 tsp. ground cayenne pepper
1 tsp. dried thyme leaves
1/4 tsp. rubbed sage
2 Tbsp. unsalted butter
3/4 lb. uncooked boneless
chicken in bite-sized
pieces (about 2 c.)
1 c. each chopped celery,
onion and green pepper
1 Tbsp. minced garlic
1 c. peeled, chopped tomatoes
1 1/2 c. uncooked rice,
1/2 lb. chopped smoked ham
(about 2 c.)
1/2 c. canned tomatoes in
2 1/2 c. chicken stock
For seasonings, mix bay leaves, cayenne, white pepper,
salt, thyme, black pepper and sage in small bowl. Set aside.
Heat oven to 350 degrees.
For jambalaya, melt butter in 2 quart saucepan over high
heat. Add ham; cook about 3 minutes or until meat starts to
brown, stirring often. Add the chicken; continue cooking
until browned, about 3 to 5 minutes, stirring often and scrap-
ing the pan bottom well. Stir in the seasoning mix and 1/2 cup
each of the celery, onion, green pepper and the garlic. Cook 5
to 8 minutes or until vegetables are almost tender, stirring
fairly constantly and scraping the pan bottom as needed. Stir
in canned tomatoes; cook about 1 minute, stirring often. Stir
in remaining 1/2 cup each of celery, onion, green pepper and
the fresh tomatoes. Remove from heat. Stir in the stock and
rice, mixing well. Transfer mixture to an ungreased 8 x 8-inch
baking pan. Bake uncovered at 350 degrees for 1 hour or until rice is
tender but still a bit crunchy. Remove from the oven. Stir
well and remove bay leaves. Let sit 5 minutes before serving.
To serve, mold rice in a ring mold, cup or decorative mold.
Allow about 1 cup portions as appetizers or about 2 cup as a
main course. May be eaten as is, or topped with creole sauce.
4 Tbsp. unsalted butter
3/4 c. each chopped celery,
green pepper and onion
2 bay leaves
3/4 tsp. dried oregano
1 c. tomato sauce
1 tsp. sugar
1/2 tsp. each salt, thyme,
white pepper, black pepper,
1 c. chopped fresh tomatoes
1 1/2 tsp. minced garlic
1 1/2 c. chicken stock
1/2 tsp. hot pepper sauce
Melt butter in large skillet over medium heat. Stir in
celery, green pepper, onion and tomatoes. Stir in bay leaves,
garlic, oregano, salt, thyme, peppers, basil, cayenne and
paprika. Cook and stir 3 minutes or until onions are transpar-
ent. Stir in chicken stock, tomato sauce, hot pepper sauce and
sugar; heat to a boil. Reduce heat to simmer. Cook, stirring
often, 2 minutes or until vegetables are tender. Remove bay
leaves before serving. Serve with chicken, rabbit, shrimp,
oyster or egg dishes, such as omelets or over jambalayas.
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