Yield
about 3 quarts

How to Make It

Step 1

Melt lard in a small stock pot over medium heat; add chicken and ham, and cook, turning to brown all sides. Remove chicken and ham; set aside, reserving pan drippings. Add onion, green pepper, and garlic to pan drippings; sauté until tender. Stir in rice; cook over medium heat until rice is browned.

Step 2

Add water, tomato, parsley, salt, pepper, thyme, hot sauce, bay leaves, basil, oregano, and reserved chicken and ham; bring to a boil. Reduce heat; simmer, uncovered, 1 1/2 hours, stirring frequently. Remove and discard bay leaves.

Step 3

Transfer pieces of chicken to individual serving plates. Spoon jambalaya over chicken, and serve immediately.

Oxmoor House Homestyle Recipes

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