Jambalaya

Jambalaya

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Thursday, January 01, 2004

Categories:

Cajun/Entree

Yield:

Serves 6

Ingredients:

1 c long-grain rice
1 c onion, chopped
1 c celery, chopped
1 c green bell pepper, chopped
2 cloves garlic, minced
1/4 c margarine or butter
1 (14.5 0z) can diced tomatoes, undrained
1/4 c tomato juice
1/2 of 6 oz can tomato paste
1 c cubed ham, precooked
1 c smoked sausage, sliced
1 c boneless, skinless chicken (bite-size
pieces) precooked
1 tsp three-pepper seasoning*
1/4 tsp hot pepper sauce (optional)
chopped green onion (for garnish)
*Three-Pepper sauce:
2 Tbsp salt
1 Tbsp ground red pepper or cayenne
1 tsp ground white pepper
1 tsp freshly ground black pepper
1 tsp garlic powder
(This makes about 1/4 c seasoning. Only one teaspoon needed per recipe)

Directions:

Cook rice according to package directions, set aside.
In 3-quart saucepan or Dutch oven, cook until tender the onion, celery, green pepper, and garlic in margarine or butter. Stir in the tomatoes, tomato paste, tomato juice, ham, sausage, and the seasoning. Bring to boil. Reduce heat, cover, and simmer for 30 minutes.

Stir in chicken and hot pepper sauce. Cover and simmer for 15 more minutes. Stir in rice. Cook, stirring occasionally until heated through. Garnish with green onion. Yield: 6 servings.

Nutrition Facts:

Source:

Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com