Ham and Sausage Jambalaya

By á-47

Ingredients

• 1/2 tea. salt
• 1/2 tea. black pepper
• 1/2 tea. white pepper
• 1/2 tea. cayenne pepper
• 1/2 tea. paprika
• 1/2 lb. chicken breast (3/4" dice0
• 3 Tbsp. vegetable oil
• 2 onions, chopped
• 3 (or more) cloves garlic, minced
• 1 rib celery, chopped
• 1 tomato, chopped
• 1 cup raw, long grain rice
• 1 1/2 cups chicken stock
• 2/4 lb. smoked sausage, such as Kielbasa, sliced thin
• 1 lb. cooked ham, diced
• 8 green onions, chopped
• 1/4 cup minced parsley

Preparation

Step 1

In a bowl, mix salt, peppers, and paprika and coat chicken with mixture.

In a large, heavy pot with a light=fitting lid, heat oil. Add chicken and sear on medium heat until brown, about 3 minutes. Set aside.

Add onions, garlic, sand celery to pot and saute until soft, about 2 minutes. Add tomatoes and blend. Add rice and cook until it is golden, about 2 minutes.

Add stock, reserved chicken,sausage, and ham. Bring to a boil, stirring. Lower heat and cover. Cook over low heat for 30 minutes. Check rice for tenderness. If it seems to dry, but rice is not yet tender, add a little more stock, cover, and continue cooking. When rice is done add green onions and parsley and toss lightly to combine.

Yield - 4 servings