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This recipe for CHICKEN AND HAM JAMBALAYA, by , is from DAEOC Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anthony Sullenger


2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 pound skinless chicken breast,cut into 1-inch square strips
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
1 can (14 1/2 ounces) chopped tomatoes, with juice
1 tablespoon chopped garlic
1 1/2 tablespoon cajun seasnoning
1 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 cup minute rice

Season the chicken with the cajun seasoning.

Heat the oil in a large cast-iron Dutch oven over medium heat.

Add the onions, bell peppers, and celery and sautÚ for 7 to 8 minutes, or until golden and soft.

Add the chicken and bay leaves and sautÚ 2 to 3 minutes.

Add the ham and sautÚ for 2 to 3 minutes. Add the

tomatoes with their juice, the garlic, salt, cayenne,

black pepper, and thyme. Cook for about 10

minutes, stirring often.

Cover and cook over medium heat for 25 to 30

minutes,stirring often.

Add the rice, cover, remove from the heat and let stand, for about 5 to 6 minutes.

Remove the bay leaves.

Serve immediatly

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
50-60 minutes




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