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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Jambalaya recipe from an old New York Times Cookbook. Ingredients:
2 tablespoons fat |
1 cup onion, chopped |
1 cup green pepper, chopped |
2 garlic cloves, minced |
1 cup chicken, cooked and diced |
1 cup ham, cooked and diced |
12 tiny pork sausages, cut in pieces |
2 1/2 cups canned tomatoes, diced |
1 cup raw white rice |
1 1/2 cups chicken broth |
1/2 teaspoon thyme |
1 tablespoon parsley, chopped |
1/4 teaspoon chili powder |
1 1/2 teaspoons salt |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Melt fat in large skillet and add onion, green pepper and garlic. Cook slowly, stirring often, until the the onion and pepper are tender. Add the chicken, ham and sausages and cook five minutes.
3. Add the tomatoes, with liquid, the rice, broth, thyme, parsley, chili powder, salt and pepper. Turn mixture into large asserole. Cover and bake until rice is tender, about one and one-quarter hours.
4. Note: This dish may be baked for one hour, refrigerated and, at serving time, baked long enough to finish cooking the rice. You may also add seafood if you desire.
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