This is such a staple in our home that I thought I had posted it already, but I do not think I did. There are probably a million ways to make Jambalaya and this one has no claim to authenticity or New Orleans. In fact, my good friend Lisa from Yuma, AZ gave this to me years ago. We love it and hope you do to!
|3 boneless chicken breaks- cut up (1″ )||1/4-1/2 tspn cayenne|
|1/4 lb cooked ham (I get 1/4″ slice at deli)- cubed||1 tspn file powder|
|6-8″ cooked sausage Andoulle or something smoked||1 1/2 tspn cumin|
|cut into half moon pieces||1 1/2 tspn fresh ground black pepper|
|4 Tbsn butter||1 tspn dried thyme|
|1+ large yellow onion -diced||3 cloves garlic -minced|
|1+ bell pepper – diced||2 cups brown rice|
|1 cup chopped celery||1 can chopped tomato|
|1 tspn white pepper||4 cups chicken broth|
|1 tspn dry mustard||4-5 bay leaves|
This is really one of those recipes where you can add more of what you like or take away something you don’t. I actually added corn to this batch which we liked.
ALL steps stirring frequently. Cook chicken in the butter on med-high for 10 minutes, adding ham and sausage for last bit. Add veggies and seasoning and cook for 10 more minutes. Add garlic and rice and cook another 5 minutes. Add broth, bay leaves and tomato. simmer (covered) 40-50 minutes additional or until rice is cooked. (add additional broth as necessary and stir occasionally- scrap bottom while stirring.)