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- 1 3 to 3 ½-pound broiler-fryer
- 2 celery stalks, sliced
- 1 medium carrot, sliced
- Salt
- Water
- 2 tablespoons salad oil
- 4 chorizos (Spanish sausage) or ½ pound pork sausage links, cut into
1-inch chunks
- 1 ¼ c. regular long-grain rice
- 2 medium green peppers, cut into 1-inch chunks
- 1 medium onion, minced
- 1 garlic clove, crushed
- 1 14½ to 16-ounce can tomatoes
- ½ teaspoon thyme leaves
- 4-ounce jar pimentos, drained and diced
- ½ pound cooked ham, cut into bite-sized chunks
- 3 or 4 crops hot-pepper sauce
Rinse chicken and its giblet with running cold water. In 5-quart
saucepot or Dutch oven over high heat, heat chicken, giblets, celery,
carrot, 1-¼ teaspoon salt and 2 inches water to boiling. Reduce heat
to low; cover and simmer 30 minutes or until chicken is fork tender.
Remove chicken to large bowl; refrigerate 30 minutes or until easy to
handle. Remove and discard chicken bones and skin; cut meat and giblets
into bite-sized pieces; set aside.
Meanwhile, skim fat from broth; measure 1 ¾ cups broth; reserve. (Cover
and refrigerate remaining broth and vegetables for favorite soup another
day.)
In 12-inch skillet over medium heat, in hot oil, brown chorizos. With
slotted spoon, remove chorizos to small bowl; set aside.
In same skillet over medium heat, in remaining oil, cook rice, green
peppers, onions and garlic until rice is lightly browned. Stir in reserved
chicken broth, tomatoes with their liquid, thyme, and ½ teaspoon salt;
heat to boiling. Reduce the heat to low. Cover skillet and simmer 15
minutes.
Stir in pimentos, ham, chicken, chorizos, and hot-pepper sauce; cook,
covered about 15 minutes or until rice is tender and all liquid is absorbed,
stirring occasionally. Serve directly from the skillet or spoon Jambalaya
into a large deep bowl.
Thanks to Clyde Scott of Oregon for this recipe.
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