Monday, February 28, 2011

Top Nana's Jambalaya

Makes 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour (more if using a slow cooker)

6 chicken legs
6 chicken thighs
Salt and freshly ground pepper
2 tablespoons olive oil
4 medium celery ribs, diced (about 1 cup)
1 large white onion, peeled and diced (about 1 cup)
1 large green bell pepper, diced (about 1 cup)
4 medium garlic cloves, minced (about 2 teaspoons)
1 pound smoked sausage, diced
8 ounces smoked ham steak, diced
12 ounces rice (about 1 ½ cups)
2 cups homemade chicken stock or low sodium chicken broth
1 (16-ounce) can tomato sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
4 to 6 drops hot pepper sauce
2 dried bay leaves
2 teaspoons dried thyme leaves
Fresh parsley

Preheat the oven to 350 degrees. Season the chicken pieces with salt and pepper. Heat the olive oil in a Dutch oven (with lid) over medium high heat. Brown the chicken until golden, about 6 to 8 minutes per side. Transfer to a platter.

Cook the celery, onion and pepper in the pan until soft, about 5 minutes. Add the garlic and cook for 2 minutes more. Stir in the sausage and ham. Add the rice. Pour in the chicken stock and tomato sauce. Stir in the tomato paste, Worcestershire and hot pepper sauce, bay leaves and thyme. Return the chicken to the pan.

Cover the pot and place in the oven. Cook until the rice is tender, and the chicken is falling off the bone, about 1 hour.

To serve, ladle the jambalaya onto plates and garnish with fresh parsley.

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