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CHICKEN JAMBALAYA Seasoning Mix: 2 bay leaves 1 1/2 tsp. each white pepper and salt 1/2 tsp. black pepper 2 tsp. ground cayenne pepper 1 tsp. dried thyme leaves 1/4 tsp. rubbed sage For Jambalaya: 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, preferably converted 1/2 lb. chopped smoked ham (about 2 c.) 1/2 c. canned tomatoes in tomato sauce 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. Serves 4. 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, paprika 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |