Ham And Chicken Jambalaya

Oxmoor House
6 to 8 servings


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1 cup uncooked regular rice
1/4 cup bacon drippings
1 small onion, chopped
1 medium-size green pepper, chopped
1 bunch green onions, chopped
3 tablespoons chopped fresh parsley
1 cup chopped cooked ham
1 tablespoon vegetable oil
2 cups chicken broth
1 (14 1/2-ounce) can whole tomatoes, undrained
1 bay leaf
1 clove garlic, minced
1/2 teaspoon ground thyme
1/8 teaspoon pepper
5 dashes hot sauce
2 cups chopped cooked chicken


Cook rice in drippings in a small cast-iron skillet, stirring frequently, until rice is lightly browned. Set aside.

Sauté onion, green pepper, green onions, parsley, and ham in oil in a Dutch oven until vegetables are tender. Stir in browned rice. Add broth, tomatoes, bay leaf, garlic, thyme, pepper, and hot sauce; stir until blended. Cover and cook over low heat 1 hour or until liquid is absorbed. Stir in chicken.

Created date

February 2010