Eula Mae's Chicken and Ham Jambalaya

Eula Mae's Chicken and Ham Jambalaya
Photo by Lara Ferroni

Ingredients

  • 1 teaspoon Tabasco brand pepper sauce
  • 2 tablespoons vegetable oil
  • 1 cup chopped celery
  • 2 cups long-grain white rice
  • 1 cup green bell peppers
  • 1/8 teaspoon cayenne
  • 3 cups chicken stock or low-sodium chicken broth
  • + 10 more ingredients
    • 1 teaspoon salt
    • ½ cup green onions (green part only)
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons fresh parsley leaves
    • 2 pounds medium-size shrimp
    • One 16-ounce can whole tomatoes
    • 1 fryer chicken
    • 4 garlic cloves
    • ½ pound cooked ham
    • 2 cups yellow onions

Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl. Add the ham to the pot and cook, stirring...

View full recipe at Epicurious

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