Jambalaya

Name: Jambalaya
Ingredients: 1 (2 1/2 lb.) chicken, cut into serving pieces; 2 Tbsp. bacon drippings or butter; 2 medium onions, chopped; 2 Tbsp. flour; 1 1/2 c. smoked country ham, cut into 1/2 x 2-inch strips or 6 highly seasoned pork sausages, cut into 1-inch pieces; 3 c. tomatoes, peeled, seeded and chopped; 2 c. chicken stock; 1 c. uncooked rice; 2 cloves garlic, minced; 1 medium green pepper, diced; 1/2 tsp. thyme; 1 tsp. crushed red pepper; 1 1/2 lb. raw shrimp, peeled and deveined

13 ingredients

12 steps

Ingredients

1 (2 1/2 lb.) chicken, cut into serving pieces
2 Tbsp. bacon drippings or butter
2 medium onions, chopped
2 Tbsp. flour
1 1/2 c. smoked country ham, cut into 1/2 x 2-inch strips or 6 highly seasoned pork sausages, cut into 1-inch pieces
3 c. tomatoes, peeled, seeded and chopped
2 c. chicken stock
1 c. uncooked rice
2 cloves garlic, minced
1 medium green pepper, diced
1/2 tsp. thyme
1 tsp. crushed red pepper
1 1/2 lb. raw shrimp, peeled and deveined

Directions

1

Brown the chicken on all sides in the bacon drippings or butter in a large, heavy skillet.
2

Remove the chicken to a platter.
3

Cook the onions slowly in the fat remaining in the skillet for 5 minutes.
4

Stir in the flour and cook, stirring until the flour turns a light brown.
5

Add the ham or sausages, chicken and tomatoes.
6

Cover tightly and simmer 20 minutes.
7

Add the chicken stock, rice, garlic, green pepper and seasonings.
8

Cover tightly and simmer 20 more minutes.
9

Do not stir.
10

Gently push the shrimp down into the rice and simmer 2 or 3 minutes until the shrimp turn pink.
11

If the jambalaya seems dry when done, add a few tablespoons of hot chicken stock.
12

Makes 8 servings.