Chicken Jambalaya
4 Tbsp (60 ml) butter or margarine
1 cup each finely chopped onions, red and/or green bell peppers, and celery
1 Tbsp (15 ml) finely chopped garlic
2 whole bay (laurel) leaves
Salt and freshly ground black pepper to taste
1/2 tsp (2 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) Tabasco sauce, or to taste
1/2 lb (250 g) tasso, or other smoked ham, chopped
1 cup (250 ml) canned tomato sauce
3 lbs (1.5 Kg) chicken, cut into parts and meat removed from bones
3 cups (750 ml) canned or fresh chicken stock
2 cups (500 ml) uncooked white rice
Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the onions,
peppers, celery, garlic, the bay leaves, salt and pepper, cayenne, Tabasco
and the ham and cook over high heat, stirring frequently, until the onions
are medium brown, about 15 minutes. Add the tomato sauce, chicken pieces,
and the chicken stock and bring to a simmer. Add the rice and stir briefly.
Cover the pot, reduce the heat to very low, and cook for about 15 minutes,
until the rice is cooked. Serves 4 to 6.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/