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Ham & Sausage Jambalaya Recipe

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This recipe for Ham & Sausage Jambalaya is from Favorite Recipes from the IAAP - Evansville Chapter , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup Bacon Drippings or Lard
2 medium Onions, Chopped
1 medium Green Bell Pepper, Chopped
3 Celery Stalks, Chopped
3 medium Garlic Cloves, Finely Chopped
1 pound Chicken, Cut into Bite Size Pieces
1 1/2 pounds Smoked Sausage, Cut into Bite Size Rounds
2 cups Long-Grain White Rice
2 large Tomatoes, Peeled & Chopped
3 cups Brown Veal & Pork Stock or Canned Beef Broth
1/2 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Red (Cayenne) Pepper or to Taste
Salt to Taste
12 Green Onions, Chopped
1/2 cup Minced Parsley, Preferably Flat-Leaf
Directions:
Directions:
In a heavy 8-quart Dutch oven, melt drippings or lard over medium heat. Add onions, bell pepper, celery, and garlic; cook until vegetables are wilted and transparent, about 5 minutes. Add chicken and sausage; cook, stirring occasionally, until the sausage is lightly browned, about 8 minutes. Add rice. Cook stirring occasionally, until rice is light golden brown, about 5 minutes. Add tomatoes; stir until combined. Cook 2 minutes. Stir in stock or broth. Add seasonings. Reduce heat. Cover and simmer until rice is tender and no liquid remains, 45 minutes. Taste for seasonings; adjust if necessary. Add green onions and parsley. Cover and cook 5 minutes. Serve hot.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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