Jambalaya

Name: Jambalaya
Ingredients: 6 slices bacon, diced; 1 lb. chicken breasts, diced; 2 1/2 c. chopped onion; 2 c. chopped bell peppers; 1/2 c. julienne carrots; 1/2 c. sliced celery; 5 cloves garlic, minced; 2 (15 oz.) cans tomato sauce; 1 c. sliced okra (frozen); 1/2 c. parsley (fresh); Louisiana hot sauce; 1 (14 1/2 oz.) can tomatoes (undrained); 1 (14 1/2 oz.) can chicken broth; 2 c. raw rice; 1 lb. cubed ham; 1 lb. diagonally sliced smoked sausage; 2 tsp. thyme; 2 tsp. salt; 1 tsp. chili powder; 1/2 tsp. pepper

20 ingredients

8 steps

Ingredients

6 slices bacon, diced
1 lb. chicken breasts, diced
2 1/2 c. chopped onion
2 c. chopped bell peppers
1/2 c. julienne carrots
1/2 c. sliced celery
5 cloves garlic, minced
2 (15 oz.) cans tomato sauce
1 c. sliced okra (frozen)
1/2 c. parsley (fresh)
Louisiana hot sauce
1 (14 1/2 oz.) can tomatoes (undrained)
1 (14 1/2 oz.) can chicken broth
2 c. raw rice
1 lb. cubed ham
1 lb. diagonally sliced smoked sausage
2 tsp. thyme
2 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper

Directions

1

In Dutch oven, fry bacon until crisp; add chicken.
2

Cook until no longer pink.
3

Remove meat; set aside.
4

Saute onions, pepper, carrots, celery and garlic in hot drippings until crisp-tender. Add tomato sauce, tomatoes, broth and rice.
5

Stir well.
6

Add remaining ingredients, except okra and parsley.
7

Bring to a boil. Simmer, covered, for 45 to 50 minutes or until rice is cooked. Stir in okra and parsley; heat through.
8

Season to taste with hot sauce.