Jambalaya

By Sweet_D

Ingredients

• 4-5 pound chix, in quarters (4 boneless breasts
• 4 tablespoons oil
• salt
• freshly ground pepper
• 1/8 teaspoon cayenne pepper
• 1 cup diced ham (use pre-cooked hamsteak)
• 1 cup chopped green and/or red pepper 1cup chopped celery
• 1 large onion chopped
• 4 cloves garlic, minced
• 5 cups chix broth
• 1/4 cup minced parsley
• 1 1/2 teaspoons thyme
• 1 cup chopped canned or fresh tomatoes
• 2 cups rice
• shrimp

Preparation

Step 1

preheat oven to 325.

Rinse the chix pieces and wipe dry. Heat the oil in a large skillet. Brown the chix pieces and sprinkle them with salt, pepper and cayenne pepper. Remove from the pan and set aside. When cooled slightly cut into large pieces.

Add the green pepper, celery, onion and garlic to the pan and cook until the vegetables are soft.

Add the chix broth, parsley, bay leaf and thyme; bring to a boil and cook, uncovered, until the broth is reduced to 4 cups. Add the ham and thawed cooked shrimp and simmer for a few more minutes.

Put the chix meat, the unstrained broth, the tomatoes, and rice in a casserole. Stir, cover, and bake for 1 hour, checking every 20 minutes and adding more hot broth or water if it dries out. Remove bay leaf before serving.